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Wrapped in prosciutto, these Boursin Stuffed Chicken Breasts are maxed out in flavor, with creamy, savory, and salty elements in every bite!

This Prosciutto Wrapped Baked Chicken is easy to prep ahead of time, making it perfect for company or a family gathering.

Boursin Chicken on a white plate with a lemon wedge and asparagus.
Table of Contents hide
1 Why You Must Make
2 How to Make
3 Expert Tips
4 Frequently Asked Questions
5 You May Also Like:
6 Boursin Stuffed Chicken Breasts

Why You Must Make

  • Stuffed chicken breasts are an easy way to make an elegant entree, especially when it’s Prosciutto-wrapped chicken!
  • It only takes an extra minute to cut a little pocket into each boneless skinless chicken breast, then insert a wedge of creamy Boursin (or other fillings), but it’s worth it.

How to Make

  1. Preheat the oven.
  2. Make pockets in each chicken breast, then season the exteriors.
  3. Stuff each pocket with a quarter of the cheese.
  4. Wrap the breasts in prosciutto, making sure to completely cover the pocket opening so the cheese stays in place, and doesn’t ooze out as it gets warm. I use a toothpick to help keep the ham secure.
  5. In a skillet, heat some olive oil and brown the chicken on all sides.
  6. Then place in the oven to finish cooking and drizzle with a little lemon juice to serve. Make sure to remove the toothpicks before serving.
Overhead view of Boursin chicken slices a lemon and asparagus on a white dinner plate.

Expert Tips

  • Make sure you buy boneless, skinless chicken breasts that are thick enough to cut a pocket in the sides to fill with the stuffing.
  • PRO-Tip: Wrapping the breasts with Prosciutto will help to prevent the filling from oozing out of the sides while cooking. If a boneless chicken is thick, you may need 1½ slices of Prosciutto to cover the opening.
  • If you can’t find Boursin cheese, you can use cream cheese. Bring it to room temperature so it’s soft, and add seasonings like dried herbs, finely minced garlic, and seasoning salt to taste. You’ll want it to be flavorful, not bland.
  • PRO-Tip: Searing the chicken before baking produces the Maillard reaction between amino acids and reducing sugars. This creates the compounds that give browned foods their distinctive flavor.

Frequently Asked Questions

What is Boursin Cheese?

Boursin cheese or fromage frais is a smooth, buttery, triple-crème cheese flavored with herbs, garlic, and/or pepper. If it’s new to you, it’s pronounced “boor-SAHN.”

How Do You Stuff Chicken?

There are a couple of ways to stuff chicken breasts. One is to pound them flat, spread the filling over the top, then roll them into pinwheels.
For this stuffed chicken, a pocket is cut horizontally through one side of the chicken to make an internal space for the filling to reside. It’s important to only make one opening and keep the other sides intact.
Plus, it’s key to seal the pocket with a toothpick or by wrapping the chicken with a slice of ham so the filling does not ooze out of the opening as it cooks.

How Do You Know When Stuffed Chicken is Done?

Since the size of chicken breasts can vary from average to humongous, it’s hard to know if the cooking time in the recipe will ensure that the chicken is done. PRO-Tip: It’s best to use a meat thermometer to ensure the chicken interior reaches 180°F. You can pull it out of the oven at 170°F, as the temperature will continue to rise at least 10° more as it rests (known as carry-over cooking). Cover it with foil while it rests to keep the heat from escaping.
At this temperature, the chicken will be done, and any salmonella or other potentially dangerous bacteria will be killed, as the temperature will continue to rise at least 10 more degrees as it rests (known as carry-over cooking). Cover it with foil while it rests to keep the heat from escaping.

You May Also Like:

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Bousin chicken breast sliced on a white plate with aspargus spears
The Recipe:

Boursin Stuffed Chicken Breasts

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 4

Chicken breasts filled with creamy Boursin cheese and wrapped in Prosciutto.

4.8 Stars (22 Reviews)

Ingredients

  • Olive oil, for drizzling
  • Salt and pepper
  • 4 boneless, skinless chicken breasts without tenders
  • 5.4 ounce box of Boursin garlic and herb cheese
  • 4-8 slices Prosciutto
  • Lemon, optional

Instructions

  1. Preheat the oven to 350°.
  2. Make a pocket in each chicken breast by cutting a slit horizontally through each piece, leaving all sides, except the opening intact.
  3. Season the exteriors with salt and pepper, and place ¼ of the cheese in the center of each breast. I cut the round of cheese in half from top to bottom, then cut horizontally to make 4 half-moon-shaped pieces of cheese.
  4. Wrap each breast with a slice or two of prosciutto, depending on the size of the breasts. It will adhere to itself as you wrap.
  5. Drizzle some olive oil into a large skillet and heat the pan. Add chicken and brown on each side.
  6. Then move the chicken to the oven and cook until the chicken reaches 180 degrees, 10-15 minutes. Drizzle with a little fresh lemon juice if desired and serve.

Notes

  • If your skillet is not oven-safe, transfer the chicken to a baking dish before placing it in the oven.
  • Add half a lemon to the skillet before roasting to squeeze over the chicken before serving if desired.
  • Recipe adapted from Rachael Ray, recommended by my friend, Sue T.

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Nutrition Information:

Yield:

4

Serving Size:

1 chicken breast
Amount Per Serving: Calories: 413Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 153mgSodium: 1813mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 57g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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© LIz Berg
Cuisine: American / Category: Entrees