Prosciutto-Wrapped Chicken Breast Bundles with Goat Cheese and Mushrooms

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 bundles  ·  prep 20 min  ·  cook 30 min  ·  total 50 min  ·  difficulty medium

These chicken breasts are filled with a mushroom-and-cheese mixture, wrapped in prosciutto, and baked until the edges turn lightly crisp. Lemon and parsley finish the pan juices for a simple sauce.

Per bundle

283.5 g per bundle

Ingredients

• 720 g boneless skinless chicken breastChicken, Breast, boneless, skinless, raw
• 80 g prosciuttoHam, Prosciutto
• 100 g mushroomsMushrooms, Raw
• 15 g shallotShallots, Raw
• 4 g garlicGarlic, Raw
• 100 g goat cheeseCheese, Goat
• 60 g cream cheeseCream cheese, Regular, plain
• 15 ml olive oil
• 20 g butterButter, Salted
• 2 g thyme
• 4 g parsley
• 10 ml lemon juiceLemon juice, Raw
• 4 g saltSalt, Table
• 1 g black pepperSpices, Pepper, black

Method

1. Heat the oven to 350°F. Lightly coat a baking dish with a little of the butter.
2. Finely chop the mushrooms, shallot, and garlic. Warm the remaining butter and the olive oil in a skillet over medium heat, then cook the mushrooms, shallot, and garlic for 6 to 8 minutes until the pan is mostly dry. Stir in the thyme, salt, and black pepper, then let the mixture cool for 5 minutes. Mix in the goat cheese and cream cheese until combined.
3. Cut each chicken breast horizontally to form a pocket, or butterfly it and open it flat. Divide the filling among the breasts, then fold or roll each one into a compact bundle. Wrap each bundle with prosciutto and place it seam side down in the baking dish.
4. Bake for 25 to 30 minutes, until the chicken is cooked through and the prosciutto has browned at the edges.
5. Rest the bundles for 5 minutes. Stir the lemon juice into the pan juices, spoon the juices over the chicken, and finish with parsley before serving.

Tips

• Cook the filling until the mushrooms release and then reabsorb their moisture so the bundles do not turn soggy.
• The bundles can be assembled a few hours ahead and kept covered in the refrigerator until baking.
• If the prosciutto is very thin, overlap the slices slightly when wrapping each bundle.