Prosciutto Wrapped Chicken Stuffed with Sun-Dried Tomatoes and Artichoke Hearts

This is a perfect weeknight meal. It’s super quick and simple and also very delicious. ‘Nuff said.

Prosciutto Wrapped Chicken Stuffed with Sun-Dried Tomatoes and Artichoke Hearts

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 3 servings

 

INGREDIENTS

• 3 boneless skinless chicken breasts

• 125g prosciutto (around 3 slices per chicken breast)

• 6 sun-dried tomatoes, chopped

• 1 large artichoke heart, chopped

• 115g Boursin garlic & fine herb cheese (around 3/4 of the wheel)*

• 1 teaspoon vegetable oil

*If you can’t find Boursin, you can substitute garlic & herb cream cheese

DIRECTIONS

In a small bowl mix together cheese, sun-dried tomatoes and artichoke hearts. Set aside.

Butterfly the chicken breasts. The idea is to create an even thickness and a large surface area to spread the cheese mixture. If necessary, cover the butterflied chicken breasts with saran wrap and pummel with a kitchen mallet or rolling pin. Divide the cheese mixture evenly between the 3 chicken breasts, spreading over the entire surface. Roll/fold the chicken breasts so that the cheese mixture is contained inside. Wrap each stuffed chicken breast in prosciutto and then tightly wrap each breast separately in saran wrap. Place in the refrigerator for 1 hour so that they hold their shape while cooking.

Preheat oven to 350F. Heat oil in a large heavy ovenproof skillet over medium high heat. Remove the wrapped chicken from the saran wrap and sear the chicken breasts on each side until the prosciutto is lightly browned and crispy. This should take around 8 minutes total. Transfer the skillet to the oven and continue to cook for an additional 30 minutes or until the internal temperature reaches 165F. Remove from the oven and let rest for 10 minutes before serving.