Prosciutto-Wrapped Stuffed Rosemary Chicken Breast
Elevate your weeknight dinner with our Prosciutto-Wrapped Stuffed Rosemary Herb Chicken Breast. Marinated in Rossdown's flavourful Rosemary Herb blend, the chicken is stuffed and wrapped in prosciutto for a crispy, savoury exterior and a juicy, herb-infused interior. This dish is a gourmet experience that's surprisingly easy to prepare.
Equipment
- oven
Ingredients
- 2 packages Rossdown Roamary Herb Marinated Chicken Breasts
- 8 slices prosiutto
- 1 tbsp olive oil
- 1 shallot minced
- 2 cloves garlic minced
- 1/2 cup chopped canned artichokes drained
- 1/2 cup frozen chopped spinach thawed and squeezed dry
- 1/2 cup cream cheese room temperature
- 1/3 cup crumbled feta
- 1 tbsp chopped parsley
- zest of half lemon
- pinch each salt and freshly cracked black pepper
Instructions
- Preheat oven to 350 F
- In a small pan set over medium heat, warm olive oil and saute shallots and garlic until softened and fragrant, about 2 minutes. Stir in chopped artichokes and spinach and saute until any released liquids have evaporated. Transfer to a mixing bowl and cool slightly.
- Combine spinach-artichoke mixture with softened cream cheese, feta, parsley, lemon zest, salt and pepper and mix well.
- Along the long side of each chicken breast and at it’s thickest point, cut a pocket about 3” long, stopping three quarters of the way through to ensure you don’t cut through to the other side. Spoon filling into pockets then,wrap each breast with 2 slices of prosciutto placing the centre against the pocket and folding the ends around the uncut side
- Transfer stuffed chicken breasts to a parchment-lined baking sheet and bake 15-20 minutes flipping after 10 minutes. Make sure the centre reaches a minimum temperature of 165 F. Let rest 5 minutes before serving
- Pairs well with a crisp garden salad
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