Chicken breasts have never been (and still aren’t) one of my favorite foods. When they are dressed up however, like in this stuffed chicken recipe, they can turn out SO good. Prosciutto, cranberry and goat cheese are all strong individual flavors. When combined, they mesh so well, no flavor overpowering any of the others. Cooked in a Dutch oven to retain moisture and adding the sweetness of drizzled balsamic glaze finishes it to perfection.
This recipe is so easy, that I’m sure you will see some of my other stuffed chicken creations in posts to come – so more ideas on the way! It can be customized with various cheeses, veggies and meats, prepared breaded or unbreaded, and cooked roasted or fried; literally the options are endless. Serve your creation with your favorite vegetable, potato or rice and you have a wonderfully-easy delicious meal for you and your family. To cook for more people, add one chicken breast per person and be sure to multiply the ingredients appropriately. Let me know what you think of my prosciutto, cranberry & goat cheese stuffed chicken!
Chicken Stuffed with Prosciutto, Cranberry & Goat Cheese
Ingredients
- 4 tbsp olive oil
- 2 chicken breasts, 8 ounces each
- 1/3 lb prosciutto, sliced thin
- 1/2 cup cranberry sauce
- 4 oz goat cheese, soft
- 1 cup chicken broth
- 3-4 fresh rosemary sprigs
- salt & pepper, to taste
- 4 tbsp balsamic glaze
Instructions
- Preheat oven to 375 degrees F.
- Pound chicken breasts until thin. Cut into 4 pieces total.
- Rub chicken with olive oil and season with salt and pepper.
- Place 3 slices of prosciutto onto each piece of chicken.
- Spread 1-2 TBSP of cranberry sauce on top of prosciutto.
- Crumble 1 oz goat cheese on top.
- Roll pieces of chicken and secure with toothpicks (be sure to use the same number of toothpicks in each piece so you can account for all prior to consuming).
- Place chicken in dutch oven or cooking dish. Add 1 cup of chicken broth and rosemary.
- Drizzle tops of chicken lightly with olive oil and season with salt and pepper.
- Cover tightly, cook for 30-35 minutes until chicken reaches internal temperature of 165 degrees F.
- Drizzle with balsamic glaze to serve.
