Hi everyone and Happy New Year! I trust we all took the proper time to say goodbye to 2020. Now that that particular year is behind us, let’s never talk about it again.
Something I’m looking forward to in the new year is sharing more tasty recipes with you all. (Well, all eight of you who actually read my blog.) With that, let’s get into my first recipe of 2021! This is out of Chrissy Teigen’s cookbook and she (and the real chefs she hired to help her develop this recipe) has blessed us all with something that is delicious and surprisingly simple. These chicken breasts are filled with a mixture of goat cheese and cream cheese, tasty fresh herbs, and held together inside a beautiful prosciutto wrapped package.
Chloe was skeptical at first but could not resist the tang from the goat cheese and the fresh herbs that smell so wonderful in the oven (she’s also a sucker for prosciutto) so she gave it a lick or two and told me to rate it a 9/10! Not bad for Chrissy (and those actual chefs).
I’ll stop beating around the prosciutto and give you the recipe now. (I had nothing, please don’t come for me.)
Cheesy, Prosciutto Wrapped Chicken Rolls
Yield: 4 servings
Prep Time: 20 minutes
Baking Time: 30 minutes
Total Time: 50 minutes
Ingredients
4 oz cream cheese (softened)
4 oz fresh goat cheese (softened)
3 cloves of garlic
1 tsp fresh thyme leaves
1 Tbsp fresh oregano leaves
Salt and pepper to taste
4 chicken breasts
4 slices of bacon (optional)
12 slices of prosciutto
2 cups of cherry tomatoes
Sprigs of fresh thyme and oregano (optional, but highly recommended)
Directions
Preheat the oven to 350 degrees F.
Make the garlic and herb cheese filling by combining the cream cheese, goat cheese, garlic, teaspoon of thyme, tablespoon of oregano, salt, and pepper in a food processor. Or you can make the herb cheese filling by chopping and combining the ingredients by hand in a bowl. Set that aside.
Take the chicken breasts, lay down a piece of plastic wrap on top of them and pound each breast thin with a meat mallet, a rolling pin, or a heavy bottomed pan (whatever you’ve got) until they’re ½ an inch thin. Set those aside.
Take out a 10-12 inch cast iron skillet and cook the bacon. Drain the cooked bacon on a paper towel. Then, chop the bacon into small pieces and fold it into the herb cheese mixture.
Spoon an equal amount of herb cheese filling onto each chicken breast and roll them tightly. Then, wrap your rolled chicken in enough pieces of prosciutto to cover the whole roll.
Lay the wrapped chicken breasts in the same cast iron skillet that you used to cook the bacon. (All the grease from the bacon will be perfect for cooking the chicken!)
Arrange the cherry tomatoes in the spaces between the prosciutto wrapped chicken and add the additional springs of thyme and oregano in the pan.
Sprinkle salt and pepper on top and bake for 30 minutes, or until the edges of the prosciutto are crispy.
Enjoy!
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