Prosciutto Wrapped Cheese Stuffed Chicken Breast + Potatoes

A baking tray with prosciutto-wrapped chicken, roasted baby potatoes, cherry tomatoes, and cubes of feta cheese, all seasoned with herbs and black pepper.

Prosciutto Wrapped Cheese Stuffed Chicken Breast + Potatoes

These Stuffed Chicken Breasts are stuffed with a creamy cheese filling, and wrapped in a salty prosciutto, then baked with potatoes on one-pan. Delicious and so easy to make!

Course Main Course

Cuisine American-Inspired

Keyword chicken, stuffed chicken

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 702kcal

Author Maria Koutsogiannis

Ingredients

For the cheese filling

¾ cup finely chopped yellow onion
½ cup finely chopped tomatoes
½ tsp dried thyme
½ tsp dried rosemary
1 tsp dried oregano
2 tsp Better than Bouillon Roasted Chicken Base
1 tsp lemon zest
1 cup shredded mozzarella
1 cup crumbled feta cheese
1 large garlic clove pressed

For the chicken

3 boneless skinless chicken breasts halved
Kosher salt and ground pepper
24 pieces prosciutto divided *You might have extra but wanted to make sure you did in case you needed it*

For the baby potatoes

1 1/2 lbs 650-700g baby potatoes, halved
2 tbsp extra-virgin olive oil
1 tbsp Better than Bouillon Roasted Chicken Base

Garnishes

1 cup halved cherry tomatoes
½ cup feta cubes
fresh thyme leaves and fresh minced rosemary

Instructions

Preheat the oven to 350F and line a large baking sheet with parchment paper.
Make the cheese filling: Into a bowl add the cheese filling ingredients - finely chopped onion, finely chopped tomatoes, dried oregano, dried rosemary, dried thyme, Better than Bouillon Roasted Chicken Base, lemon zest, 1 cup shredded mozzarella cheese, 1 cup crumbled feta cheese and pressed garlic clove. Mix together to combine and set aside.
Prep the chicken by slicing the chicken breasts in half. Then add a piece of parchment paper or plastic wrap to a cutting board, add a piece of the chicken and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts to about ½ inch thickness, still keeping the shape of the chicken breast - you don’t want them super thin. Season each piece of chicken well with salt and pepper.
Assemble the chicken roll-ups: Lay 3 pieces of prosciutto slightly overlapping vertically on a cutting board. Place one flattened piece of chicken vertically on the prosciutto. Spread / layer 1/2 cup of the cheese filling onto the whole chicken breast and spread out, leaving a half-quarter inch border.
Use your hands to roll the chicken breast into a roll from the shorter edge, tucking the prosciutto ends in as you go to completely cover the chicken, making a ‘parcel.’. Place on a plate and repeat until all chicken pieces are rolled.
Prepare the potatoes by adding the halved baby potatoes to a mixing bowl and add 2 tablespoons olive oil and 1 tablespoon Better than Bouillon Roasted Chicken Base. Toss together to distribute the chicken base and olive oil to coat the potatoes. Place all of the potatoes halved-side down on the parchment paper lined baking sheet.
Bake the potatoes for 10 minutes and then remove from the oven. Nestle the wrapped chicken breasts in between the potatoes. Bake for 30-35 more minutes until the chicken is cooked through, the prosciutto is crispy and the potatoes are golden brown.
Optional: While the potatoes are cooking, crisp up the remaining prosciutto in a frying pan. Set aside.
To finish the recipe, garnish everything on the sheet pan with the halved tomatoes, cubed feta and some fresh herbs (fresh thyme leaves and fresh minced rosemary).
Optional: Crumble the crispy prosciutto onto the sheet pan as well and then serve.

Notes

We love serving this for a dinner party or even for a holiday dinner.
If you love this recipe, try our Shrimp, Feta + Spinach Stuffed Salmon

Nutrition