Prosciutto Garlic and Herb Cheese Stuffed Chicken with Tarragon
Elevate your weeknight dinner game with this Prosciutto Garlic and Herb Cheese Stuffed Chicken with Tarragon, a sophisticated yet surprisingly simple recipe bursting with flavor. Juicy chicken breasts are butterflied and stuffed with creamy garlic and herb cheese mixed with fresh tarragon, then elegantly wrapped in salty, crisp prosciutto for a stunning presentation. Sear the prosciutto-wrapped chicken to golden perfection before baking it in a savory mixture of white wine (or chicken stock) and garlic, finishing with a drizzle of rich tarragon-infused cream sauce. Perfect for impressing guests or savoring a luxurious meal at home, this recipe combines the elegance of gourmet dining with the comfort of classic flavors. Serve with roasted vegetables or a side of buttery mashed potatoes for a truly unforgettable dish!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Creamy garlic and herb cheese (e.g., Boursin or a similar spreadable cheese)
- 2 tablespoons Fresh tarragon leaves, finely chopped
- 8 slices Prosciutto slices
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Unsalted butter
- 0.5 cup Chicken stock
- 0.25 cup White wine (optional, or substitute with more chicken stock)
- 2 cloves Garlic, minced
- 0.25 cup Heavy cream
Instructions
Preheat your oven to 375°F (190°C).
Carefully butterfly the chicken breasts by slicing them horizontally almost all the way through, creating a pocket for the filling.
Mix the garlic and herb cheese with the chopped tarragon in a small bowl until well combined.
Divide the cheese mixture evenly among the chicken breasts, spooning a portion into the pocket of each one.
Wrap each chicken breast tightly with 2 slices of prosciutto, securing it around the stuffed chicken. Use toothpicks if necessary to keep everything in place.
Heat the olive oil in a large oven-safe skillet over medium heat. Season the wrapped chicken with salt and black pepper.
Sear the chicken in the skillet for 3-4 minutes per side, or until the prosciutto is crisp and golden.
Add the butter, chicken stock, white wine (if using), and minced garlic to the skillet. Allow the liquid to simmer gently.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and an internal temperature of 165°F (74°C) is reached.
Remove the chicken from the skillet and set aside to rest. Place the skillet back on the stovetop and stir in the heavy cream, cooking for 2-3 minutes over low heat to create a rich sauce.
Serve the chicken topped with the creamy tarragon sauce and garnish with additional fresh tarragon leaves, if desired.
Nutrition Facts
Calories |
2864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 8507 mg | 370% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.1 g | ||
| Protein | 288.3 g | 577% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 338 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3246 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
