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Proscuitto wrapped chicken with a cheese and sun dried tomato filling

Kristine Czak Messig

For Dinner ( Chicken )


Published on

15 minutes to prepare and 20 minutes to cook

Serves 2


This dish is really tasty and can be prepared in advance.


2 free range chicken breasts
4 slices of proscuitto
40g low fat fetta
40g philadelphia cream cheese
2 sun dried tomatoes finely chopped
Olive oil for frying


Heat the oven to 180 degrees celcius.
Use a meat mallet to beat the chicken out until it is thin and even.
Mix the fetta, cream cheese and tomatoes together in a bowl.
Lay two slices of prosciutto side by side on a piece of cling wrap. Place one chicken breast on top. Repeat the same process with the other chicken breast and prociutto.
Spread the cream cheese mixture evenly between the two chicken breasts. Roll up and secure with a tooth pick. Wrap in cling wrap and store in the fridge until you are ready to cook them.
Heat some oil in a fry pan and fry until the proscuitto is golden brown.
Remove the chicken from the pan and place on a baking tray in the oven for 10 minutes or until cooked through. Serve with a green salad and enjoy!


You really can add any ingredients to the filling. This is all I have tried so far. You can also use low fat cream cheese for a healthier option and you can use bacon instead of proscuitto if you prefer. I use the sun dried tomatoes from a jar that are stored in oil.


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  • avatar

    I never thought of adding a sauce. What a great idea- sounds delicious!!! :)

  • avatar

    I tried this but added a sauce made with white wine, cream, garlic, sundried tomato pesto, chopped sundried tomatoes and grated parmesan cheese ... it was very nice !

  • avatar

    I'm thinking of trying this next with a cheese, baby spinach and toasted pine nut filling! :)