Prosciutto-Wrapped Cheese-Stuffed Chicken Breasts

Absolute showstoppers, these prosciutto-wrapped chicken breasts are stuffed with goat cheese, mascarpone and herbs. Drape delectable Alfredo sauce over al dente pasta right before serving.

Makes 6 servings


  • Nonstick cooking spray
  • ¼ cup minced shallots
  • 4 tsp olive oil
  • 3 cloves garlic, minced
  • 2 tsp chopped fresh thyme
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ¾ cup mascarpone cheese
  • ¾ cup soft goat cheese
  • 3 tbsp chopped fresh basil
  • 6 large chicken breast halves
  • 12 slices prosciutto
  • 12 oz dried pasta
  • Alfredo Sauce (see below)


Preheat oven to 350°F. Spray baking sheet with cooking spray. Sauté shallots in olive oil for 3 minutes over medium heat. Add garlic, thyme, salt and pepper. Cook and stir 2 minutes. Transfer to a bowl; stir in cheeses and basil.

Pound chicken breasts ⅜ inch thick. Spread with cheese mixture to within ½ inch of edges. Starting at a narrow end, roll up. Wrap 2 pieces of prosciutto around each breast. Place on prepared baking sheet.

Bake 40 to 45 minutes. Prepare pasta according to package directions. Top with Alfredo Sauce (see below) and sliced chicken breasts.

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