Prosciutto-Wrapped Stuffed Chicken

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0:55 - Prep 0:20 / Cook 0:35
Intermediate

Decadent and downright delicious, these Prosciutto-Wrapped Stuffed Chicken breasts are a great way to amp up a lean, versatile protein. Wrapping the chicken breast in prosciutto adds a mouthwatering, salty contrast to creamy Boursin cheese and the sweet smokiness from grilling over aromatic applewood pellets.

About the cut: Prosciutto is a dry-cured, Italian ham. Salting and aging the meat for several months gives the meat a distinct salty and slightly sweet taste. The flavor varies depending on how long it’s aged, ranging from mild and buttery to sweet, nutty and complex. 

We made this recipe on the Rider DLX 1200 Pellet Grill, but you can make it on your grill.

4 Servings

Ingredients

Stuffed Chicken Breasts
  • 4 chicken breasts, boneless & skinless
  • 12 slices prosciutto
  • 10 ounces Boursin cheese
  • 4 teaspoons chopped rosemary, divided
  • > poultry seasoning, to taste
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Preparation

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Step 1 Of 7
1. Fill the hopper with apple wood pellets. Preheat pellet grill to 375°F in SMOKE mode.
2. Butterfly chicken breast and dust with poultry seasoning.
3. Lay 3 overlapped slices of prosciutto on a flat surface and place chicken breast on top. Add a heaping spoonful of cheese and spread evenly across the breast.
4. Sprinkle with rosemary, about 1 teaspoon.
5. Roll up the chicken breast with cheese on the inside and prosciutto on the outside. Wrap tightly and tuck the ends, ensuring all ingredients stay in place.
6. Place wrapped chicken on the top rack of the grill to cook with indirect heat until the internal temperature reaches 165°F, using an instant-read thermometer, about 35 minutes.
7. Let the meat rest for 5 minutes; then plate and serve.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
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