cheese stuffed chicken

Prosciutto-Wrapped Chicken Breast with Fontina is an easy, quick (30 minutes!), and delicious chicken dish made with only six ingredients. Stuff the chicken, wrap it prosciutto, sear it in some butter, and make a quick pan sauce. Finish it off in the oven and serve.

Prosciutto-Wrapped Chicken Breast with Fontina

chicken breasts``

oz fontina cheese

prosciutto

dry white wine

lemon juice

Preheat oven to 350 degrees.

Take a small pairing knife and cut a 1/2-inch slit at top of the thickest part of the chicken breast. Use your knife to cut an opening in the middle of the chicken without cutting through to the side. You want to be able to slide a 1/4-inch piece of fontina into the slit.

Cut the fontina into 1/4-inch pieces. Stuff the fontina into the pocket of the chicken breast. If needed, put a toothpick in the chicken to secure. (If you made a small enough pocket, you may not need any toothpicks.)

Season each chicken breast on both sides with salt and pepper. Wrap each chicken breast with two slices of prosciutto. (You want the prosciutto ends to be on the bottom of the less smooth side of the chicken breast.)

Heat a large skillet to a medium heat. Add 2 tablespoons of butter. Once the butter has melted and started to foam, swirl the pan to evenly distribute the butter. Add the chicken breast, smooth-side up. Sear until golden brown and prosciutto is crisp, about 3-4 minutes. The chicken should release easily when it&#x27;s brown. Flip and repeat on the other side. Remove chicken from the pan and set aside.

Add remaining butter to the pan. Turn the heat up to medium-high and once the butter melts, swirl the pan until the butter begins to brown. Once the butter turns a deep brown and smells nutty, remove from the heat and add white wine. (It will spit and splatter, be careful.) Use a woooden spoon to scrape up all the brown bits at the bottom of the pan. Reduce wine by half over a medium heat. Add lemon juice, stir to combine. Add the chicken breasts back to the pan, smooth/pretty side up. Place in the oven until cooked through, another 12-15 minutes until it reaches 165 degrees.

Spoon sauce over chicken. (If some of the cheese has come out, that&#x27;s ok!, just transfer it to the plate along with the chicken.) Serve with mashed potatoes, crusty bread, or rice.

This Cream Cheese and Herb Stuffed Chicken is a fresh, flavorful, low carb dinner!

Cream Cheese and Herb Stuffed Chicken

oz 1/3 less fat cream cheese (softened to room temperature)

parsley

dill

chives

garlic

(6 oz each) boneless, skinless chicken breasts ((24 oz total))

Salt and black pepper

olive oil

Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, combine the cream cheese with the parsley, dill, chives and garlic and mash together using a spatula until mixed.

Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the cream cheese mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast. Sprinkle each stuffed and closed breast with salt and pepper, flip them over and sprinkle the bottom side as well.

In a large skillet, add the oil and bring over medium-high heat. Working in batches of two at a time so as not to crowd the pan, add the stuffed chicken breasts to the pan and cook for about 1-2 minute(s) until the bottoms are seared golden. Flip the breasts and cook for another minute on the other side to do the same. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 30 minutes until chicken is fully cooked through.

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