Taleggio-Stuffed Prosciutto-Wrapped Chicken with To

Name: Taleggio-Stuffed Prosciutto-Wrapped Chicken with Tomato and Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Boneless, Skinless Chicken Breasts; 6 ounces, weight Taleggio Cheese, Sliced Into 6 Pieces; Salt And Pepper, to taste; 2 Tablespoons Fresh Tarragon Leaves; 12 whole Thin Slices Prosciutto; 2 Tablespoons Extra Virgin Olive Oil, Plus More As Needed; 1/2 cups Cherry Tomatoes, Halved And Quartered; 1 cup Pitted Kalamata Olives; 4 whole Small Celery Stalks, Peeled And Sliced Thinly On The Bias; 1 bunch Bunch Fresh Parsley, Stems Trimmed; 1/2 whole Medium Red Onion, Thinly Sliced; 3 Tablespoons Extra Virgin Olive Oil; 1 Tablespoon Fresh Lemon Juice; Salt And Pepper, to taste

Servings: persons

6 whole Boneless, Skinless Chicken Breasts
6 ounces, weight Taleggio Cheese, Sliced Into 6 Pieces
Salt And Pepper, to taste
2 Tablespoons Fresh Tarragon Leaves
12 whole Thin Slices Prosciutto
2 Tablespoons Extra Virgin Olive Oil, Plus More As Needed
1/2 cups Cherry Tomatoes, Halved And Quartered
1 cup Pitted Kalamata Olives
4 whole Small Celery Stalks, Peeled And Sliced Thinly On The Bias
1 bunch Bunch Fresh Parsley, Stems Trimmed
1/2 whole Medium Red Onion, Thinly Sliced
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Fresh Lemon Juice
Salt And Pepper, to taste

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1.
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Using a sharp knife, cut a 2-inch pocket lengthwise down the middle of the thickest part of the chicken breast be careful not to cut all the way through.
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2.
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Put a piece of cheese in the pocket, pinch the meat closed around it, salt and pepper the breast and top with the tarragon.
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3.
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Wrap the prosciutto around the breasts, two pieces per breast.
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Be careful to get your prosciutto cut in strips, not disks, it will make your life way easier than mine was...
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If the cheese tries to pop back out, poke it back down with a finger as your wrap the prosciutto around it.
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4.
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Heat the oven to 375F.
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5.
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Heat the oil in a large skillet over medium-high heat and sear the breasts about 5 minutes per side.
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Add more oil as needed.
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Do not try to rush it, the prosciutto will unstick from the bottom of the pan when it is ready to be flipped otherwise you will tear it and cheese will go everywhere.
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6.
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Put the seared chicken breasts on a baking sheet and bake until cooked through, another 8-12 minutes (or until a thermometer inserted into the thickest part of the breast reads 165F).
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Let the chicken rest, this will allow the meat reabsorb the juices.
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To make the salad: combine all the ingredients but olive oil, salt, pepper, and lemon juice.
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Combine the liquid ingredients separately by whisking and then pour over the chopped salad.
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9.
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To serve: place some of the salad in the center of the plate and then place the chicken breast on top.

621

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 6 whole Boneless, Skinless Chicken Breasts, 6 ounces, weight Taleggio Cheese, Sliced Into 6 Pieces, Salt And Pepper, to taste, 2 Tablespoons Fresh Tarragon Leaves, and more.

Yes, Taleggio-Stuffed Prosciutto-Wrapped Chicken with Tomato and Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Taleggio-Stuffed Prosciutto-Wrapped Chicken with Tomato and Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions