Prosciutto-Wrapped Cheese-Stuffed Chicken Breasts

Makes 6 servings


  • Nonstick cooking spray
  • ¼ cup minced shallots
  • 4 teaspoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup mascarpone cheese
  • ¾ cup soft goat cheese
  • 3 tablespoons chopped fresh basil
  • 6 large chicken breast halves
  • 12 slices prosciutto
  • 12 ounces dried pasta
  • Alfredo Sauce (recipe 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 for 2 minutes. Transfer to a bowl; stir in cheeses and basil.

Pound chicken breasts ³⁄₈ 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 (recipe here) and sliced chicken breasts.