Prosciutto, Garlic, and Herb CheeseStuffed Chicken

Name: Prosciutto, Garlic, and Herb CheeseStuffed Chicken with Tarragon Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 6-ounce boneless, skinless chicken breast halves; Large plastic food storage bags or wax paper; 4 slices prosciutto di Parma; 4 ounces (1/2 cup) garlic and herb cheese, such as Boursin; Toothpicks; 3 tablespoons extra-virgin olive oil (EVOO) (3 turns around the pan); Salt and freshly ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1/2 cup white wine (a couple of glugs; eyeball it); 1 cup chicken stock or broth; 2 tablespoons fresh tarragon leaves (3 stems, stripped and chopped)

Servings: persons

4 6-ounce boneless, skinless chicken breast halves
Large plastic food storage bags or wax paper
4 slices prosciutto di Parma
4 ounces (1/2 cup) garlic and herb cheese, such as Boursin
Toothpicks
3 tablespoons extra-virgin olive oil (EVOO) (3 turns around the pan)
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup white wine (a couple of glugs; eyeball it)
1 cup chicken stock or broth
2 tablespoons fresh tarragon leaves (3 stems, stripped and chopped)

1
Place a chicken breast in the center of a plastic food storage bag or 2 large sheets of wax paper.
2
Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet.
3
Be firm but controlled with your strokes.
4
Repeat with the 3 remaining chicken breasts.
5
Place one slice of prosciutto on top of each pounded chicken breast.
6
Place a quarter of the garlic and herb cheese on top of each prosciutto slice.
7
Wrap and roll the chicken over the stuffing.
8
Secure the meat with toothpicks.
9
Preheat a nonstick skillet over medium-high heat with the EVOO.
10
Season the stuffed and rolled chicken breasts with salt and pepper.
11
Add the breasts to the pan and brown on all sides, cooking for 10 to 12 minutes.
12
The meat will cook quickly because it is thin.
13
Remove the breasts; add the butter to the pan, then the flour.
14
Cook for a minute, whisk in the wine, and reduce for another minute.
15
Whisk in the stock and tarragon and return the chicken to the pan.
16
Reduce the heat and simmer until ready to serve.
17
Remove the toothpicks.
18
Serve the chicken breasts whole or sliced.

555

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.

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: 4 6-ounce boneless, skinless chicken breast halves, Large plastic food storage bags or wax paper, 4 slices prosciutto di Parma, 4 ounces (1/2 cup) garlic and herb cheese, such as Boursin, and more.

Yes, Prosciutto, Garlic, and Herb CheeseStuffed Chicken with Tarragon Pan Sauce 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!

Prosciutto, Garlic, and Herb CheeseStuffed Chicken with Tarragon Pan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions