Cream Cheese and Prosciutto Chicken Rolls

    Cream Cheese and Prosciutto Chicken Rolls

    Recipe Picture:Cream Cheese and Prosciutto Chicken Rolls
    1

    Cream Cheese and Prosciutto Chicken Rolls

    (35)
    1hour45min


    32 people made this

    These cheesy stuffed chicken rolls will impress everyone, whether it's your family on a weeknight or your guests at a dinner party. You can even prepare the chicken the day before and cook it quickly when you need to! So easy and delicious!

    Ingredients
    Serves: 4 

    • 2 (250g) blocks light cream cheese
    • 1/2 cup minced Spanish onion
    • 3 cloves garlic, minced
    • 1/2 teaspoon ground black pepper
    • 4 skinless, boneless chicken breast halves
    • 8 slices prosciutto
    • 8 leaves fresh basil
    • 3 tablespoons (60ml) olive oil
    • 60g butter
    • 3 tablespoons plain flour
    • 1/2 cup (125ml) white wine
    • 2 cups (500ml) chicken stock

    Directions
    Preparation:15min  ›  Cook:30min  ›  Extra time:1hour chilling  ›  Ready in:1hour45min 

    1. Mix the cream cheese, Spanish onion, garlic and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 cm.
    2. Spread the cream cheese mixture over the flattened chicken breasts then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling and secure with toothpicks. Cover and refrigerate 1 hour to overnight.
    3. Heat the olive oil in a large frypan over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan and set aside. Whisk the butter and flour into the frypan until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine and cook for 1 minute. Pour in the chicken stock and return to a boil. Reduce heat to medium-low; simmer for a few more minutes. Return the chicken breasts to the frypan and cover; cook until the chicken is no longer pink in the centre, about 5 minutes.
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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (23)

    by
    24

    This recipe was really good, as written, but it needs a bit of tweeking on the cooking time. It took MUCH longer than stated for the chicken to cook with everything inside, and mine never got to the stated temp (but the chicken was cooked through...just the stuffing wasn't at that temp- which may be a food hazard! I think a way to remedy that would be to follow the first steps up to after you make the sauce. Then, I'd pour the sauce over the chicken, cover it, and cook it in the oven for 20-30 mins at 375. That would also ensure that the raw onions and garlic in the cream cheese were cooked. On taste, this recipe is five stars- just not quite the right way to make it! I'll definitely make it again! I served it over rice, and as another reviewer said, there's a TON of sauce, but it helps with the cooking and keeping the meat moist, I'm sure!  -  31 May 2009  (Review from Allrecipes USA and Canada)

    by
    16

    It was a five star for us. The recipe says cook time at the top of the recipe. 30 minutes. That is pretty much true. I did as it directed when I was simmering it in the sauce. I simmered it for about 20 to 25 minutes. I don't understand why it says 5 minutes when you return it to the sauce. It should be about 20 to 25 minutes. I served it with a great tossed salad, while our Fettuccini was cooking I served it with the Fettuccini and Asparagus. We both loved it. I will make it many times again. I got the Prosciutto at Wal-Mart for 3.00. Very tender, not overcooked. It leaves a wonderful aftertaste. You can roll them and refrigerate them (I tied them with string) and just do the cook them while you are making your salad and Vegetable. I am eager to have them for dinner tomorrow. Just the two of us so I have good leftovers.  -  27 Jul 2009  (Review from Allrecipes USA and Canada)

    by
    12

    Very tasty! My local market was out of prosciutto, so I improvised and use bacon. I was concerned that the chicken might be lacking in flavor by doing so, but it was great even with the substitution. To cut calories; I used cornstarch for my thickening agent, which allowed me to omit the butter. The gravy was quite flavorful this way. I boiled angel hair pasta and added it to the sauce once it was done. I topped the pasta with the chicken and served with a side of asparagus. I think a sundried tomato pesto would be excellent added to the cream cheese mixture. Also would like to try topping it with mozzarella cheese and baking it as opposed to finishing it on the stove. A great recipe the way it is, but I believe will lend itself to a host of variations.  -  20 Sep 2009  (Review from Allrecipes USA and Canada)

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