Go Back

Stuffed Prosciutto Wrapped Chicken Breasts

A wonderful delicate flavour that will keep the family asking for more and more!
Total Time 35 mins
Course Main Course, Party Food


  • 8 chicken breasts
  • 16 slices Pillers prosciutto
  • 8 tsp goat’s cheese
  • 2 red peppers
  • 1 pint grape tomatoes
  • ½ cup Henry of Pelham Chardonnay
  • 1 tbsp fresh basil, finely chopped
  • Season with salt and pepper


  • Cut into the fatter section of the chicken breast and make a ½ inch cut to make a pocket.
  • Stuff the pocket with 1 tsp of goats cheese.
  • Wrap prosciutto around chicken breast and place on a parchment-lined baking sheet and cook in a 400-degree oven for 12-15 minutes until chicken reaches 180 degrees.
  • Grill peppers until all the skins are black, place in a zip lock bag and let sit ½ hour, peel skins off the peppers, and take all the seeds out of the peppers.
  • In a small saucepan add basil, tomatoes, peppers and basil.
  • Bring mixture to a boil for about 5-7 minutes.
  • Puree until smooth and season with salt and pepper.
  • Place a tbsp of Roasted Pepper/tomato sauce over cooked chicken and serve with your favourite side dishes.
Keyword chicken, prosciutto