Date and Goats Cheese Stuffed Chicken

    1 hour 20 minutes

    A succulent chicken breast stuffed with goats cheese, dates and fresh herbs then wrapped in prosciutto. Baked until golden brown outside, tender and juicy inside.

    69 people made this

    Serves: 4 

    • 2 tablespoons olive oil, divided
    • 2 eschalots, diced
    • 1 clove garlic, minced
    • 1 teaspoon chopped fresh thyme
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3/4 cup soft goat cheese
    • 3 dates, diced
    • 1 tablespoon chopped fresh basil
    • 4 skinless, boneless chicken breast halves
    • 4 large, thin slices of prosciutto

    Preparation:35min  ›  Cook:45min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Spread 1 tablespoon of olive oil on a baking tray then set aside.
    2. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Stir in the eschalots and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt and pepper; cook and stir an additional 2 minutes. Transfer the eschalot mixture to a bowl. Mix in the goats cheese, dates and basil; stir until well combined.
    3. With a sharp knife, cut a 3cm long slit into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goats cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking tray.
    4. Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

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    Reviews in English (67)


    This is DELICIOUS! I made a few substitutions: dried figs (instead of dates), dried thyme and basil (instead of fresh), and I added pine nuts to the stuffing mixture. Next time I might try it without the prosciutto, because I think it would be just as good.  -  07 Feb 2011  (Review from Allrecipes USA and Canada)


    Because this recipe sounded so good, I decided to give it a try. OMG! It was wonderful. I live in a small town and couldn't find any goat cheese so I used plain havartti instead. Also, I could only find prosciutto in 3" x 7" slices. So I used two slices per breast and wrapped them lengthwise ~~ overlapping the ends under the bottom. Thus, there was no need for toothpicks. For the last 5 minutes of baking, I turned the breasts back so the ends were on the bottom again, and broiled for 4-5 minutes. I served this with oven baked red potatoes and Strawberry and Feta Salad from this site.  -  23 Aug 2010  (Review from Allrecipes USA and Canada)


    Delicious recipe! The prosciutto kept the chicken moist and delicious. I made this for a friends gathering and substituted the goat cheese with feta because I knew some guest were not a fan of goat cheese. The feta worked just as well. I did a light feta so that it did not over power the salty flavour of the prosciutto. Loved the combination of the herbs! I will definitely be making this again!  -  24 Aug 2010  (Review from Allrecipes USA and Canada)