These stuffed chicken breast with sweet potatoes & prosciutto are an easy fall or winter meal for days you’re getting tired of basic chicken!
We LOVE a good chicken recipe here at Abbey’s Kitchen. Chicken breasts are easy to cook, easy to find, relatively inexpensive, protein-packed and generally quite acceptable. Kids eat it. Adults eat it. No drama at the dinner table. So there is pretty much no going wrong with this dinner staple.
However, I think we can all agree that sometimes our standard go-to chicken recipes can get a little boring and need a bit of a makeover from time-to time. Our solution? Stuffed chicken breast wrapped in prosciutto!
Table of contents
Why This Recipe Works
I have a theory that if you wrap anything in prosciutto, it automatically becomes fancy. This stuffed chicken breast recipe is all the proof you need! The prosciutto not only elevates an otherwise boring chicken recipe, but it adds an extra pop of saltiness and crispy texture. I also think that stuffing chicken is a great way to keep it from drying out and add a TON of flavour.
This stuffed chicken recipe is anything but boring – you get some sweetness from the apple and sweet potato, mixed in with the savoury flavours of prosciutto and chicken, as well as some creaminess and rich flavour from the chevre. Y-U-M! The thing that I love the most about this recipe is that it is elevated enough to enjoy for the holidays or for entertaining guests, and easy enough to pull off on a weekday! Win-win.
Chicken Breast – While chicken breasts are the ideal choice for this recipe, you can certainly use chicken thighs instead. While chicken thighs tend to be more flavourful than chicken breasts, keep in mind they are smaller so they may not hold as much stuffing as a chicken breast would.
Sweet Potato – The stuffing is made up of mashed sweet potato mixed with chevre. But this recipe is super versatile, and you can use regular potato instead or substitute for a different creamy cheese. It really comes down to your own taste preferences.
Apple – We like to use a crisp and juicy red apple that can hold its own in this recipe and bring out some natural sweetness. McIntosh, Honey Crisp, and Empire are all great options.
Prosciutto – This is where the magic happens! Prosciutto can be slightly difficult to work with, especially when cut very thin, as it can easily fall apart in your hands. But patience is key! Even if you have to layer a few pieces together to wrap around the chicken breast, the prosciutto is pretty workable and stays in place quite well.
Chevre – chevre is fancy terminology for goats milk cheese, and really brings this recipe to the next level! However, if you aren’t a fan of goats milk cheese you can use any cream cheese instead or throw in some crumbled feta cheese.
How to Make This Recipe
Step 1: In a bowl, scoop out the flesh of the sweet potato and mix it with the chevre.
Step 2: Line the bottom half of the chicken opening with the apple.
Step 3: Layer on the sweet potato-chevre mixture on top of the apple.
Step 4: Carefully wrap the chicken breasts closed with two pieces each of overlapping prosciutto, making sure the end is under the chicken. Place on the baking sheet topped with rosemary and roast for 15 minutes, or until a meat thermometer inserted into the centre of the chicken reads 165 F.
The tiny bit of fat on the prosciutto really helps keep the chicken moist, so make sure not to discard these pieces. It also adds a delicious porky flavour to the otherwise bland breasts.
I would also highly recommend investing in a meat thermometer (if you don’t have one already) to check the doneness of the chicken breast to ensure they are safe to eat. Because the stuffed chicken breasts are wrapped with the prosciutto, it can be a bit more challenging to eye ball whether or not the chicken is fully cooked. So just to stay on the safe side and prevent any potential food borne illness, a meat thermometer is your best bet! Ideally the chicken should have an internal temperature of 165F.
If you want to speed things along and get these stuffed chicken breasts on the table STAT, i’d recommend purchasing two small sized sweet potatoes as they take less time to roast vs larger sized potatoes. If you’re impartial to the taste of roasted sweet potatoes and want to get food on the table even sooner you can pop them in the microwave. Using a fork poke a few holes in the sweet potato (this will help to let out the steam) and microwave for 5-7 minutes, turning half way through. If not yet fully cooked, you can continue to microwave for 30 second intervals.
Yes absolutely. You can simply omit the chevre entirely or use a dairy free vegan cheese instead.
This recipe is 100% gluten free.
I love to pair this recipe with some leftover mashed sweet potato and green beans. But it would also pair beautifully with any roasted winter veggie and any other starch or grain of choice.
I have personally never used any other fruit for this recipe but I imagine this would taste divine with other seasonal fruits like pears or plums!
More Recipes You Might Like
Here are some more of my favourite chicken recipes that are made to impress!
- French Onion Chicken
- Greek Sheet Pan Chicken
- Rosemary Chicken Breast with Roasted Grapes and Garlic
- Persimmon Ginger Chicken Breast
So friends, let me know what are some of your fancy-pants ways to serve chicken breasts when you’re in a chicken rut?
Stuffed Chicken Breast with Sweet Potatoes & Prosciutto
- 1 lb chicken breasts with a deep slit cut into it lengthwise
- 1 sweet potato roasted
- 1/4 cup chevre
- 1/2 red apple thinly sliced
- 8 slices prosciutto
- 3 sprigs rosemary
- Salt and pepper to taste
- Preheat oven to 425 F.
- Sprinkle the chicken breasts with salt and pepper.
- In a bowl, scoop out the flesh of the sweet potato and mix it with the chevre. Line the bottom half of the chicken opening with the apple and pile on some of the sweet potato-chevre mixture.
- Carefully wrap the chicken breasts closed with two pieces each of overlapping prosciutto, making sure the end is under the chicken.
- Place on the baking sheet topped with rosemary and roast for 15 minutes, or until a meat thermometer inserted into the centre of the chicken reads 165 F. Enjoy!
Did you try this stuffed chicken breast wrapped in prosciutto? Leave me a comment below with your thoughts!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.