Goat Cheese Stuffed Rosemary Chicken in Prosciutto

Goat Cheese Stuffed Rosemary Chicken in Prosciutto. I know it’s a bit of a mouthful but so are the flavors hitting your palate! The proper way to stuff chicken is by pounding it out thin, putting the cheese in the middle, and then wrapping the chicken around it. HOWEVER, I was going for simplicity and ease as much as I was going for deliciousness. So, I came up with an alternative that’s much easier and so much faster.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 Servings

Calories: 340 kcal per serving

Ingredients

3 - chicken breasts
Salt and pepper
¼ cup - olive oil
3 cloves - garlic
1 sprig - rosemary
6 sprigs - fresh rosemary
6 tablespoons - goat cheese
6 slices - prosciutto

Instructions

Pre-heat the oven to 375 degrees F. Grease a baking pan or skillet.
Cut all of the chicken breasts in half. Taking each half, make a long slit down the middle of the chicken breast big enough to fit the cheese in. Season each one with salt and pepper.
In a shallow bowl, mix together the olive oil, garlic, and the finely chopped rosemary.
Taking each chicken breast half, dip it in the olive oil mixture making sure to coat both sides. Place the seasoned chicken in a baking pan or skillet.
Stuff each piece of chicken with ~1 tablespoon of the goat cheese. You can add more or less depending on your chicken and how much you want.
Top each piece of chicken with a sprig of rosemary and then wrap each one in a piece of prosciutto. If needed or desired, you can use a toothpick to hold the prosciutto closed.
Bake for 35-45 minutes checking for done-ness at the 35 minute point.
Once done, let cool slightly and ENJOY!!

Nutrition