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Prosciutto-Wrapped Chicken with Goat Cheese and Sun-Dried Tomatoes Recipe

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4 from 15 reviews

  • Author: Eliza
  • Total Time: 43 minutes (excluding longer brining option)
  • Yield: 4 servings

Description

Tender boneless chicken breasts stuffed with a flavorful mixture of creamy goat cheese, sun-dried tomatoes, fresh thyme, and garlic, all wrapped in crispy, savory prosciutto and baked to perfection. This elegant yet simple dish delivers a delightful combination of creamy, salty, and herbaceous flavors, making it perfect for a weeknight dinner or special occasion.

Ingredients

Chicken and Brine

  • 4 medium boneless skinless chicken breasts
  • 2 tbsp sea salt (for brining)
  • 1/2 tsp sea salt (for seasoning)
  • 1/4 tsp black pepper

Filling

  • 4 oz goat cheese, crumbled
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 tbsp fresh thyme leaves
  • 2 cloves garlic, minced

Wrapping

  • 12 slices prosciutto (or 16 slices if chicken breasts are large)

Instructions

  1. Brine the Chicken: Place the chicken breasts in a large bowl and cover with water. Add 2 tablespoons of sea salt and stir until mostly dissolved. Let the chicken sit in the brine for 10 minutes at room temperature or refrigerate for up to 24 hours. This step helps make the chicken juicy and flavorful.
  2. Preheat Oven: While the chicken is brining, preheat your oven to 450°F (232°C) to ensure it's hot enough for baking.
  3. Season Chicken: Remove the chicken from the brine and season both sides with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
  4. Prepare Filling: In a small bowl, combine the crumbled goat cheese, chopped sun-dried tomatoes, minced garlic, and fresh thyme leaves. Mix well to create the stuffing mixture.
  5. Stuff Chicken: Using a sharp knife, carefully cut a horizontal slit into each chicken breast to create a pocket, without cutting all the way through. Stuff each pocket with the goat cheese mixture and press lightly to secure the filling inside.
  6. Wrap with Prosciutto: Lay out 3 slices of prosciutto slightly overlapping (use 4 slices if your breasts are large). Place the stuffed chicken breast upside down on the prosciutto so the nicer looking side faces down. Wrap the prosciutto around the chicken, covering all sides and the slit, tucking ends underneath. Repeat for all breasts.
  7. Arrange in Baking Dish: Place the wrapped chicken breasts into a 9x13 inch baking dish ensuring they are not touching or just barely touching for even cooking.
  8. Bake: Bake in the preheated oven for 18-20 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The prosciutto will crisp up beautifully.
  9. Rest and Serve: Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

  • Brining the chicken is optional but highly recommended for juicy results.
  • If sun-dried tomatoes are packed in oil, drain them well before chopping.
  • You can substitute feta cheese for goat cheese if preferred.
  • Ensure the prosciutto is sealed well around the chicken to keep filling intact.
  • Use a meat thermometer to check doneness for best results.
  • Prep Time: 15 minutes (plus 10 minutes to 24 hours brining time)
  • Cook Time: 18-20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipekind.com/prosciutto-wrapped-chicken-with-goat-cheese-and-sun-dried-tomatoes-recipe/