Cheese and Prosciutto Stuffed Chicken

Chicken has never been better stuffed with savory cream cheese, salty prosciutto, and bright and juicy tomatoes or red bell pepper!

This is one recipe that I struggled to get a good picture of. Struggled. Hard. This is actually the sixth or seventh set of pictures I've taken of it. However, I must say that I was not at all disappointed to make this stuffed chicken over and over again because it's one of my absolute favorite chicken recipes ever ever. I have made it in the original way with sundried tomatoes - but that's not really my favorite way to eat it because sundried tomatoes always seem too sweet to me. I've made it with roasted grape tomatoes a number of times, which is my favorite way to eat it. This last time I made it (as pictured), I made it with roasted red bell peppers.

I actually don't like making stuffed chicken because of how messy it can get, but I really don't mind this one and found that if I cheat and get PRE-thinly sliced chicken, I don't mind making them at all. I also have an insane amount of basil from my Aerogarden and this is the BEST way to use it. I love pesto, but I'm awful at making homemade pesto.

(Print)
What you need:

• Chicken breasts, sliced thinly
• 1 tub herb and chive cream cheese
• Prosciutto (enough for each piece of chicken)
• Sundried tomatoes, roasted grape tomatoes, or roasted red bell pepper
• Fresh basil
• Olive oil
• Salt and pepper to taste

Directions:

1. Spread a few tablespoons of cream cheese on each chicken breasts.
2. Top with basil leaves, a slice of prosciutto, and a tablespoon of sundried tomatoes, grape tomatoes, or a roasted red bell pepper.
3. Roll up carefully and secure each chicken breast with toothpicks. Salt and pepper each breast.
4. In an ovenproof skillet, heat a few tablespoons of olive oil over medium high heat.
5. Brown each side of each chicken roll-up.
6. Then place skillet into a preheated 450 degree oven and cook for about 20 minutes or until chicken is cooked through.
7. Remove from oven and skillet. Set aside for about 15 minutes. Then remove toothpicks and slice.

Recipe slightly adapted from Jo Cooks

I don't eat enough prosciutto even though I love it. Another recipe I enjoy is Junkyard Special Sandwiches that also have basil in them :) I also really want to try this Baked Chicken Stuffed with Pesto and Cheese from Kayln's Kitchen...because PESTO.

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