Cream Cheese And Prosciutto Stuffed Chicken Recipe

Name: Cream Cheese And Prosciutto Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package reduced-fat cream cheese; 1/2 cup minced red onion; 3 cloves garlic, minced; 1/2 teaspoon ground black pepper; 4 skinless, boneless chicken breast halves; 8 slices prosciutto; 8 leaves fresh basil; 3 tablespoons olive oil; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1/2 cup white wine (optional); 2 cups chicken broth

Servings: persons

1 (8 ounce) package reduced-fat cream cheese
1/2 cup minced red onion
3 cloves garlic, minced
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
8 slices prosciutto
8 leaves fresh basil
3 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup white wine (optional)
2 cups chicken broth

1
Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
2
Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling, and secure with toothpicks. Cover, and refrigerate 1 hour to overnight.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan, and set aside. Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine, and cook for 1 minute. Pour in the chicken broth, and return to a boil. Reduce heat to medium-low; simmer for a few more minutes. Return the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 ounce) package reduced-fat cream cheese, 1/2 cup minced red onion, 3 cloves garlic, minced, 1/2 teaspoon ground black pepper, and more.

Yes, Cream Cheese And Prosciutto Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Cheese And Prosciutto Stuffed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions