This simple dinner is one that can classify as a busy weeknight dinner, or an elegant holiday meal to serve to guests. The goat cheese fig mixture pairs so well with salty prosciutto! Only a handful of ingredients, and right around 30 minutes of bake time is all you need.
This post is sponsored by my friends at Fratelli Beretta
File this amazing dinner under: fancy holiday meal to share with favorite people. You can also add: quick, make ahead, no fuss, and one that everyone will absolutely rave about!
This Prosciutto Wrapped Chicken Breast with Goat Cheese and Figs is exactly what the end of our year needs. It’s simple, yet elegant. Something to celebrate, and maybe enjoy with a glass of wine.
I’ve been wanting to make a goat cheese stuffed chicken for quite a long time. I’ve thought through many summer options, but when I discovered a cute container of dried figs at Trader Joe’s, I knew this would be the perfect pairing. The goat cheese mixture is a burst of flavor with goat cheese, chopped figs, chopped pecans, garlic, and fresh thyme. After receiving a lovely package of prosciutto from Fratelli Beretta, this was the finishing touch I needed for this decadent chicken!
You can even gussy up the chicken even more by creating a white wine sauce to finish it off. I’m so craving this dinner and can’t wait to make it again!
Let’s get started.
How to make Prosciutto Wrapped Chicken:
Gather up these simple ingredients:
- Large chicken breast or cutlets
- goat cheese
- dried figs
- fresh thyme
- garlic cloves
- white wine (optional)
- Preheat the oven to 425 degrees F. We start by pounding our chicken breast thin. You can use a mallet or a rolling pin in a resealable freezer bag or between pieces of wax paper. You want the chicken to be about 1/2 inch thick. Salt and pepper both sides.
- In a small bowl, make the goat cheese mixture. Mix together goat cheese, figs, pecans, fresh thyme, and garlic.
- Prepare each chicken breast by spooning the goat cheese mixture on one half of the breast, then fold the breast in half. You can also cut a slit in thicker pieces of chicken and stuff each breast with the mixture. I prefer the first method!
- Wrap the prosciutto around each breast, using 3-4 slices per breast covering the entire chicken and tucking at the bottom. This helps to keep the filling in place! Transfer each breast to a casserole dish and place in the oven.
- Bake for 15 minutes at 425 F. Bump up the temperature to back an additional 5-10 minutes until the internal temperature reaches 165 degrees. The prosciutto will be slightly crispy.
Can you make ahead?
Yes, absolutely!! This recipe is perfect to make ahead, the morning of or day before. I would not make ahead more than 24 hours.
Go ahead and make the goat cheese mixture, stuff the chicken, and wrap with prosciutto. Let sit out for about 30 minutes before placing in the oven to bake.
What to serve with:
Here are a few side dishes that are perfect with this meal!
- Instant Pot Mashed Potatoes
- Butternut Squash Au Gratin
- Creamy Lemon Brussels Sprouts
- Shaved Brussels Sprouts Salad
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Prosciutto Wrapped Chicken Breast with Goat Cheese and Figs
- 3-4 large chicken breast
- salt and pepper
- 4 oz goat cheese
- 1/3 cup diced dried figs
- 1/4 cup diced pecans
- 1 tbsp fresh thyme
- 1 large garlic clove (minced)
- 12 slices Prosciutto
- 1 cup dry white wine* (optional)
Preheat the oven to 425 degrees F. Prepare the chicken by pounding thin using a mallet or rolling pin in a resealable freezer bag or between pieces of wax paper (about 1/2 inch in thickness). Salt and pepper both sides of each chicken breast and set aside.
In a small bowl mix together the goat cheese, dried figs, pecans, thyme, and minced garlic. Continue to mix until evenly combined and the goat cheese is a little softened.
Prepare each chicken breast by spooning the the goat cheese fig mixture evenly divided among each chicken breast, and fold the breast in half. Now wrap the prosciutto around each breast, using 3-4 slices per breast covering the entire chicken. This helps to also secure the filling in place! Place inside a casserole dish.
Transfer to the oven, and bake for 15 minutes at 425. Bump up the temperature to 450, and bake an additional 5-10 minutes (depending on size of chicken) until the internal temperature reaches 165 degrees. The prosciutto will be slightly crispy.
Remove from oven and let rest for 5 minutes before serving. Spoon any of the juice remaining in the pan on top of each chicken. Garnish with thyme to serve!
*For an added elegance to this dish, take the juices from the pan, and pour into a medium saucepan with 1 cup white wine. Add in 1 tbsp arrowroot starch to thicken. Bring to a boil, reduce the heat to a simmer for 3-4 minutes. Pour on top of each chicken.
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