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Prosciutto Stuffed Chicken Breasts

4.0/5 rating (1 votes)
  • Ready in: 20 min
  • Serves: 4
  • Complexity: medium


  • 4 boneless, skinless chicken breasts
  • 4 slices prosciutto (thinly sliced)
  • 4 oz. goat cheese
  • ½ cup chopped sun dried tomatoes
  • 4 T. prepared pesto sauce
  • 1/2 c. dry white wine


  1. (e.g. "Pam").  Lay chicken breasts on a cutting board and cover with plastic wrap.  Pound each breast until it is approximately ½ inch thick.  Spread 1 ounce of goat cheese over each chicken breast. Sprinkle chopped sun dried tomatoes on top of goat cheese.  Lay one slice of prosciutto on top and roll up chicken breast.  

  2. Place breasts in greased baking dish.  Spread 1 tablespoon of prepared pesto sauce over each chicken breast.   Pour wine into baking dish around chicken breasts.  Bake, uncovered, for approximately 20 minutes, or until chicken is no
    longer pink inside.  Slice cooked breasts into approximately 4 pieces (each slice will be approx. 3/4 “).