Serves 4
35 min
Prosciutto Wrapped Chicken with Goat Cheese
Recipe GLPR53777d3314ca22
Tender chicken breasts filled with creamy goat cheese and sun-dried tomatoes, then wrapped in salty prosciutto and roasted until golden. A sophisticated Italian-inspired dish that's elegant enough for dinner guests yet simple enough for a weeknight meal. High in protein and naturally low in carbohydrates.
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Ingredients
4 large chicken breasts
6 tablespoons goat cheese
4 sun-dried tomatoes, sliced
1 tablespoon fresh oregano, chopped
8 slices prosciutto
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
Pat the chicken breasts dry with paper towels. Place one chicken breast on a cutting board and carefully create a pocket by slicing horizontally into the thickest part of the breast, cutting almost all the way through but leaving about ½ inch uncut on three sides to create a pocket.
Repeat the pocket-cutting step with the remaining three chicken breasts.
In a small bowl, combine the goat cheese and chopped fresh oregano, mixing until well blended.
Divide the goat cheese mixture equally among the four chicken breasts, spooning about 1.5 tablespoons into each pocket. Distribute the sliced sun-dried tomatoes evenly among the pockets as well.
Wrap each filled chicken breast with 2 slices of prosciutto, arranging them to cover the top and sides and hold in the filling.
Place the wrapped chicken breasts seam-side down on the prepared baking sheet.
Bake in the preheated oven for 18–22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer in the thickest part of the breast. The prosciutto should be slightly crisped at the edges.
Remove from the oven and let rest for 2–3 minutes before serving.
