Prosciutto Wrapped Chicken With Garlic And Herb Cream Cheese Recipes

PROSCIUTTO WRAPPED CHICKEN

Steps:

• Preheat oven to 400. Place a sheet of parchment paper on a baking sheet. Place chicken breasts on parchment paper. Drizzle chicken with olive oil and sprinkle with salt and pepper on both sides.
• Bake chicken for 15-25 minutes, depending on thickness and size of breasts. Chicken should be almost fully cooked before you wrap it but don't overcook.
• Remove pan from oven and wrap each breast in a slice of prosciutto, then drape a slice of provolone over the top.
• Place pan back in oven and bake for 5 minutes, until cheese is melted and lightly browned.

CHEESE & PROSCIUTTO-STUFFED CHICKEN

Steps:

• Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

PROSCIUTTO WRAPPED CHICKEN BREAST WITH CREAM CHEESE

Steps:

• Place the prosciutto slices on a piece of aluminum foil so the edges overlap slightly.
• Spread the cream cheese evenly onto the prosciutto.
• PRO TIP: Let the cream cheese sit at room temperature for 15 minutes to make it easier to work with.
• Place the fresh basil leaves on top so they cover the cream cheese.
• Gently, wrap the prosciutto, cream cheese, and basil leaves around the chicken breast and grind a little pepper on top.
• Bake in the oven for 25-30 minutes (depending on how large the chicken breast is) at 380 F (190 C).
• When the chicken is done, take it out of the oven and let it rest for about 5 minutes before cutting and serving. Enjoy!

PROSCIUTTO-WRAPPED CHICKEN WITH GARLIC AND HERB CHEESE

Steps:

• Preheat oven to 350°F
• Butterfly the chicken breasts by cutting a slit horizontally through each piece-don't cut all the way-and opening it up
• Season them with salt and pepper, and place 1/4 of the cheese in the center of each breast
• Close the flap and then wrap each breast with a slice of prosciutto
• Heat a large skillet over medium-high heat with olive oil, a turn of the pan
• Add chicken and brown on each side; Place lemon in pan, cut-side down, and transfer to oven for 7-8 minutes, remove chicken to plate and cover to keep warm
• Remove the lemon from pan
• Add a bit more oil, a turn of the pan, and wilt in spinach or kale; season with salt and pepper
• Place greens on plate, top with chicken and douse everything with lemon juice

CREAM CHEESE AND PROSCIUTTO STUFFED CHICKEN

Steps:

• Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
• Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling, and secure with toothpicks. Cover, and refrigerate 1 hour to overnight.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan, and set aside. Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine, and cook for 1 minute. Pour in the chicken broth, and return to a boil. Reduce heat to medium-low; simmer for a few more minutes. Return the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
• Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
• Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

WRAPPED CREAM CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees.
• Prepare a rimmed baking sheet or 9 x 13 inch casserole dish with tinfoil and a rack coated in cooking spray.
• Get out and measure all of your ingredients.
• Using a meat mallet, pound chicken breasts.
• Until they are between 1/4 to 1/2 inch thick.
• In a small bowl, combine cream cheese, jalapenos, garlic, pepper and chives or green onions or whatever you want to mix with the cream cheese. Your favorite flavored cream cheese is always a fabulous option as well!
• Stir until totally blended.

PROSCIUTTO WRAPPED CHICKEN STUFFED WITH HERB CREAM CHEESE

Steps:

• Preheat oven to 350 degrees
• Slice each chicken breast horizontally but not all the way through. Open like a book. Salt and pepper both sides of the chicken.
• Divide cream cheese evenly between the 4 chicken breasts. About a heaping two tablespoons each.
• Fold chicken back together.
• Top with two slices of prosciutto. Wrap around chicken and press to seal.
• Heat non stick oven safe or cast iron skillet to medium high. Add olive oil. Heat oil until shimmering.
• Sear each wrapped chicken breast for about 2 minutes on each side or until brown and crispy. If your chicken breasts are really thick, you might want to sear the sides as well.
• Bake for 10-12 minutes depending on the thickness of your chicken. (chicken is perfect when the internal temp is 165 degrees).
• Let rest for 5 minutes before slicing.
• I serve this with rice and steamed veggies!

PROSCIUTTO WRAPPED ASPARAGUS WITH GARLIC AND HERB CHEESE

Steps:

• Begin by cutting about 1/2″ off the bottom of the asparagus or any unsightly trunks. Blanch the asparagus by boiling it in a large skillet over high heat in enough water to cover it by 1″. Boil rapidly for 1 minute. Remove the asparagus and immediately plunge in ice water. Dry with paper towels.
• Spread a thin layer of softened (room temperature) cheese over the slices of prosciutto (this can get messy so start with a little and add as you go).
• Bundle 3 asparagus spears together and wrap with the prosciutto like a candy cane or on an angle twisting up as you go.
• Place them on a baking sheet with parchment paper sprayed with cooking spray.
• Using a brush (or fingers) moisten the exposed asparagus with a little olive oil. This will help prevent them from drying out while cooking.
• Bake for 15 minutes at 400 F on the middle rack. They are done when a fork just pierces thru the thickest part of the asparagus. Be careful not to overcook.
• Place on a platter and lightly drizzle with balsamic glaze if desired.
• These can be served, hot, room temperature or cold.

PROSCIUTTO-WRAPPED CHICKEN WITH GARLIC AND HERB CREAM CHEESE

Steps:

• In a small bowl, stir together cream cheese, garlic, basil leaves and pepper.
• Place chicken tenders on a sheet of waxed paper. Spoon 1/6th of cheese filling evenly onto the center of chicken tender. Top with a second chicken tender. (Note: The original recipe didn't call for salt, but at this point you can season with salt and pepper.) Wrap a slice of prosciutto ham around the filled chicken. Repeat this to make a total of 6 stuffed chicken tenders.
• In large nonstick skillet, melt butter over medium heat until foamy. Add chicken and cook 3 minutes, turn, reduce heat to low and cover. Cook 8 minutes or until chicken is no longer pink inside.
• Tip: Toss hot cooked noodles in the buttery pan juices left in the skillet. Add a little chopped parsley for a great side dish.

CHEESY HERB STUFFED PROSCIUTTO WRAPPED CHICKEN

Steps:

• Preheat your oven to 400 degrees. Use a small, sharp knife to gently cut horizontally into one side of each chicken breast to create a pocket, being careful to not cut all the way through the chicken breast.
• In a small bowl, combine the cream cheese, shredded cheese, thyme, rosemary, garlic, salt and pepper. Mix together until smooth and combined. Split the cheese mixture evenly between the 4 chicken breasts and fill each pocket you created in the chicken breasts with the filling. Making sure to tuck it in as far as you can as it will spread slightly when cooking.
• Wrap each stuffed chicken breasts with a few pieces of prosciutto by laying the prosciutto over the top of the chicken breasts and tightly tucking the sides underneath the chicken. Make sure to try to cover the pocket as best as you can with the prosciutto to help keep the filling inside when cooking.
• Place the wrapped chicken breasts on a parchment lined baking sheet or dish and baste the tops with the melted butter and bake for 30-35 minutes, or until the chicken is cooked through and the prosciutto is golden and crispy. If using a thermometer, it should read 165 degrees when inserted into the thickest part of the chicken.