Fig & Pinot Stuffed Chicken Breasts

Fig & Pinot Stuffed Chicken Breasts


  1. 3 boneless, skinless chicken breasts

  2. salt and pepper

  3. Fig & Pinot Grigio Cheese Spread, 4 ounces

  4. ½ CUP shredded mozzarella cheese

  5. 6 slices of prosciutto


1. Preheat the oven to 400°F.

2. Butterfly each breast into two pieces of equal thickness. Using a meat tenderizer, pound the chicken to 1/4 inch thick. Pat them dry and liberally season it with salt and pepper on both sides.

3. Place a heaping spoonful  of cheese spread on one end of each piece, top with a sprinkle of mozzarella cheese, then roll it all up tightly. Wrap the chicken with a slice of prosciutto and place in the baking dish seam-side down, so the prosciutto doesn’t unravel.

4. Bake for 30-35 minutes, or until the chicken is no longer pink and the juices run clear when pierced with a fork or knife.

The cheese will most certainly ooze out from the chicken, but that’s alright! The cheese and the meat juices make a wonderful sauce. When you serve your chicken make sure to add a scoop of cheesy sauce on top! All the flavors balance wonderfully in these little rollups

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