Prosciutto-wrapped stuffed chicken breasts

Happy New Year! A combination of busyness and laziness has led to an increase in my eating-out/ordering-in over the last year–far too many Wendy’s burgers, Tim Horton’s breakfast sandwiches and rolls of sushi have been consumed. Thus, one of my goals for 2019 is to curb that tendency, and so I’ve kicked off the year with what I’m calling “Eat-In January”–the aim is to not order-in or eat-out (at least no fast food. I won’t pass up an opportunity to try a delicious restaurant). And so to start the year, I thought a delicious meat-wrapped-in-meat-stuffed-with-the-cheese dish would be appropriately divine!

Recipe

adapted from Cravings

2 oz cream cheese, room temperature
2 oz fresh herbed goat cheese, room temperature
1 clove garlic, minced
2 large boneless, skinless chicken breasts
5-6 slices prosciutto
2 tbsp olive oil
1 cup cherry tomatoes
salt and pepper

Preheat oven to 350 F. In a small bowl, mash together cheeses and garlic. Season with salt and pepper. Line a baking sheet or ovenproof skillet with aluminum foil. Place one piece of chicken between two sheets of plastic wrap and pound into an even ½” thickness with a meat mallet or the bottom of a heavy skillet. Season with salt and pepper. Repeat with remaining piece of chicken.

Spread each breast with half of the herbed cheese and roll up each chicken breast. Wrap each roll in 2-3 pieces of prosciutto. Brush each roll with olive oil and season lightly with pepper. Place chicken, seam-side down, in the pan and scatter tomatoes around the chicken. Bake until the chicken is cooked and some edges of the prosciutto are a little crispy, about 30 minutes. Let chicken cool for a few minutes before slicing each roll in half and serving with tomatoes.

Musings

What a thoroughly scrumptious start to the year! Creamy cheese against the subtle saltiness of the prosciutto. The chicken itself was also surprisingly moist (perhaps as a product of being wrapped in prosciutto, sealing in all the moisture). I paired it, because I can never have too much cheese, with a pair of portobello mushrooms with balsamic and mozzarella. Thoroughly divine! A relatively quick and easy dish that yielded delicious dividends. A good start to the year.

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