clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Oven-Roasted Greek Chicken Ingredients on a Dark Wood Background: Raw chicken breasts, lemon, herbs, and other ingredients

Cheese Stuffed Chicken Breasts

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • Author: Moms Who Think



4 (6 ounce) boneless, skinless chicken breast halves
4 (1/2 ounce) slices reduced fat Jarlsberg or other Swiss cheese
4 thin slices prosciutto di Parma or reduced fat and reduced sodium ham
1 Tablespoon olive oil
1/2 cup dry white wine
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme leaves, crushed


1. Cut a pocket in the thick side of each chicken breast, being careful not to cut through the sides. Fold the cheese slices in half, with a slice of prosciutto in the middle of each slice. Insert the cheese-prosciutto slices into the chicken. Wrap a piece of chicken to cover the cut side, and secure with a wooden pick.

2. Grease a large nonstick skillet with nonstick cooking spray, add the oil, and heat over medium high heat until hot but not smoking. Add the chicken, rounded sides up, to the pan and cook until lightly browned, about 1 minute.

3. Turn the chicken over, pour the wine onto the chicken, and sprinkle with the pepper and thyme.

4. Cover and cook over medium low heat until an instant read thermometer inserted in the chicken registers 160 degrees F and the chicken is cooked through, about 20 minutes. Serve with a side of green beans.