How to Make Prosciutto-Wrapped Stuffed Chicken Breasts with Figs, Rosemary + Cheese | Rachael Ray

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more budget-friendly.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories, while cheddar is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a cheaper cheese alternative.

Cut the chicken breasts across, but not all the way through, and open them like a book.

Use a meat mallet to barely touch the chicken breasts to flatten them slightly.

Season the chicken with a tiny bit of salt and black pepper.

Place the chicken breasts on a bed of Prosciutto di Parma.

Pre-measure all ingredients to avoid contamination after touching the chicken.

If fresh figs are not available, use fig paste, fig jam, or fig jelly for flavor.

Top the chicken with either Gorgonzola or Boursin cheese, using Gorgonzola for three and Boursin for the others, adding a little rosemary to the Boursin.

Wrap and roll the chicken tightly with the prosciutto.

For the plain chicken, coat it with garlic herb butter.

Place the wrapped chicken seam side down in the skillet to brown.

Transfer the browned chicken to a preheated oven at 350-360°F to finish cooking through, adjusting the oven to 375°F after adding the chicken.

Turn the chicken while cooking to ensure even browning.

Remove the chicken from the oven and let it rest before serving.

Serve with fresh figs and rosemary, and pour the drippings into a gravy boat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens