Sunday, November 14, 2010

Prosciutto-wrapped, Gouda-stuffed chicken breasts

Andy's dad was here for a quick trip a couple weeks back and we went to an Italian restaurant where Andy ordered a Prosciutto-wrapped, Gouda-stuffed chicken breast over linguine. It was DIVINE and we immediately said we'd have to try making this at home. Tonight was the night. And if I may say so myself, they turned out better than the restaurant!!

Prosciutto-wrapped, Gouda-stuffed chicken breasts
4 chicken breasts
4 oz. Gouda cheese, shredded
1 pkg. of thinly sliced Prosciutto (about 6 slices)
Salt and Peppper

1. Preheat oven to 350 degrees.
2. Wash chicken breasts and pat dry. Cut a slit in the thick side of the breast. This is where the cheese will go, so cut rather deep into the breast. Salt and pepper both sides. Do not over-salt this as the Prosciutto contains a fair amount of salt.
3. Stuff each chicken with a good amount of shredded cheese. Wrap each breast with a slice of Prosciutto. Use the extra slices to wrap up any part of the breast still showing.
4. Cook for 25-30 minutes or until 165 degrees.

Can you say YUM??? Moist, tender chicken, oozy, goozy cheese and crisp, mild Prosciutto...YUM!! We served this with roasted acorn squash (recipe to follow).


  1. I tried this recipe. It was Mmmmmmmmmmmmmm Mmmmmmmmmmm GOOD.

    1. Glad you liked them! These are a favorite for us!