This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.

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  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.

  • With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.

  • Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

402 calories; 24 g total fat; 105 mg cholesterol; 530 mg sodium. 10.4 g carbohydrates; 35.6 g protein; Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2011
This is DELICIOUS! I made a few substitutions: dried figs (instead of dates) dried thyme and basil (instead of fresh) and I added pine nuts to the stuffing mixture. Next time I might try it without the prosciutto because I think it would be just as good. Read More
(34)

Most helpful critical review

Rating: 2 stars
11/16/2010
This dish was good but not good enough to make it worth the effort it took to make it. Read More
(7)
86 Ratings
  • 5 star values: 64
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
02/08/2011
This is DELICIOUS! I made a few substitutions: dried figs (instead of dates) dried thyme and basil (instead of fresh) and I added pine nuts to the stuffing mixture. Next time I might try it without the prosciutto because I think it would be just as good. Read More
(34)
Rating: 5 stars
02/08/2011
This is DELICIOUS! I made a few substitutions: dried figs (instead of dates) dried thyme and basil (instead of fresh) and I added pine nuts to the stuffing mixture. Next time I might try it without the prosciutto because I think it would be just as good. Read More
(34)
Rating: 5 stars
08/24/2010
Because this recipe sounded so good I decided to give it a try. OMG! It was wonderful. I live in a small town and couldn't find any goat cheese so I used plain havartti instead. Also I could only find prosciutto in 3" x 7" slices. So I used two slices per breast and wrapped them lengthwise overlapping the ends under the bottom. Thus there was no need for toothpicks. For the last 5 minutes of baking I turned the breasts back so the ends were on the bottom again and broiled for 4-5 minutes. I served this with oven baked red potatoes and Strawberry and Feta Salad from this site. Read More
(29)
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Rating: 5 stars
08/25/2010
Delicious recipe! The prosciutto kept the chicken moist and delicious. I made this for a friends gathering and substituted the goat cheese with feta because I knew some guest were not a fan of goat cheese. The feta worked just as well. I did a light feta so that it did not over power the salty flavour of the prosciutto. Loved the combination of the herbs! I will definitely be making this again! Read More
(20)
Rating: 5 stars
08/24/2010
Looks GREAT!!!! What is the orange colored sauce you have on the plate???? Thanks Read More
(15)
Rating: 4 stars
05/02/2011
Used Cranberries instead of dates. Read More
(12)
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Rating: 5 stars
10/07/2010
I had to cheat this recipe a lot but it still turned out wonderful. Namely I didn't have prosciutto or dates and used (nothing) and apples instead. My wife was beaming after eating this delicious meal! Read More
(11)
Rating: 5 stars
04/04/2011
This turned out perfectly. The recipe was easy to follow and the dates really added a tasty sweetness to the meal. I found the goat cheese really mellowed out as it baked. Wonderful! Read More
(10)
Rating: 5 stars
03/24/2011
I made this for the first time on Monday and I made it again on Wednesday. I added 2 extra dates and a little extra basil the second time. These flavors are amazing together. I wouldn't omit anything in this recipe. I was told it was the best meal someone had ever eaten. Very impressive. I served it with garlic roasted mashed potatoes and asparagus the first time and the second time I served it with mashed cauliflower and asparagus. This is definitely my new favorite. Read More
(10)
Rating: 5 stars
10/21/2010
This was awesome easy to prepare and tasty Read More
(9)
Rating: 2 stars
11/16/2010
This dish was good but not good enough to make it worth the effort it took to make it. Read More
(7)