Prosciutto-Wrapped Stuffed Chicken Breasts

Prosciutto-Wrapped Stuffed Chicken Breasts.jpg

PRINTABLE VERSION

 

Yield: 2 servings, 4 if you’re feeling generous

This recipe comes from Chrissy Teigen’s fantastic cookbook, Cravings.  I spent a month cooking from her cookbook because every recipe just looked soooo good.  I’ve adjusted the amounts for the filling because I like it a little gooier and bacony-er.  Lemons have a way of ending up in about 75% of my food and I love the way the flavor brightens up this dish.  Oregano is definitely an acquired taste (which I suggest you acquire!), but feel free to omit or substitute with another herb if you like.

 

FOR THE FILLING:

3 ounces cream cheese, softened

3 ounces goat cheese, softened

1 ounce finely grated Parmesan cheese

2 cloves garlic, finely minced

1/2 tablespoon fresh thyme leaves, finely chopped (about 3 to 4 sprigs)

1/2 tablespoon fresh oregano leaves, finely chopped (about 1 sprig)

Zest of one small lemon, or 1/2 a large lemon

Pinch of red pepper flakes

Salt and freshly ground black pepper

3 slices bacon

FOR THE CHICKEN:

2 large boneless, skinless chicken breasts

Salt and freshly ground black pepper

6 slices prosciutto

1 cup cherry tomatoes

Fresh thyme and oregano sprigs

 

Mix together the cream cheese, goat cheese, garlic, thyme and oregano in a small mixing bowl.  Season with salt and pepper to taste.

Preheat the oven to 400°.  Lay the bacon slices on a small baking sheet and bake for 14-18 minutes, until crisp.  Chop or crumble by hand and add to the filling when cooled enough to touch.

Place one chicken breast in a gallon-size plastic bag and pound with a meat mallet until about 1/2-inch thick.  Don’t worry if you have any tears or other imperfections; you’re going to wrap this in sweet, sweet prosciutto, which will cover it all up).  Season with salt and pepper.  Repeat with the remaining chicken breast.

Spread the filling in the middle of the chicken breasts, parallel to the longer side of the chicken.  Roll each chicken breast, starting from a long side.  Lay the prosciutto slices out, to roughly match the size of the rolled chicken breast, and slightly overlapping.  Lay the chicken in the middle and wrap the prosciutto around.

Add 1 tablespoon of bacon fat to a large cast-iron skillet and place the chicken breast in the center. Scatter the tomatoes around the chicken and place both lemon halves in the skillet.  Drizzle with the olive oil and sprinkle with salt and pepper.  Place the herb sprigs on top.  Bake for about 30 minutes.  Let the chicken cool slightly before slicing and serving.  Serve with the tomatoes and juice from the pan.

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