Stuffed Chicken Breasts with Goat Cheese, Sun-Dried Tomatoes & Prosciutto

Just 5 Cooking Challenge finalist Deborah M. of Vacaville, CA created this recipe for savory stuffed chicken breasts. The mildly tangy taste of goat cheese pairs well with assertive sun-dried tomatoes.

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4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
Coarse salt and freshly ground pepper to taste
8 ounces goat cheese (chèvre)
1/2 cup (3 ounces) sun-dried tomatoes in oil, well drained, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
8 thin slices (4 ounces) prosciutto
2 tablespoons olive oil


Heat oven to 375°F. Slicing into the top of each piece of chicken, carefully creating a pocket to hold filling. Season with salt and pepper; set aside.

Mix cheese, tomatoes, thyme, salt, and pepper in small bowl with a fork until well blended.

Stuff the pocket in each piece of chicken with about 3 tablespoons of the cheese mixture. Wrap each breast with two slices prosciutto.

Heat oil in large ovenproof skillet over medium heat. Cook, stirring occasionally, chicken about 4 minutes, turning once, or until lightly browned. Place pan in oven; bake 6 to 8 minutes or until chicken is no longer pink near center.


Goat cheese, or chèvre, is easy to find in the deli section of the market. Generally sold in small logs or crumbled, the mildly tangy taste of goat cheese pairs well with assertive sun-dried tomatoes. This filling mixture could also make a nice appetizer spread for crackers or crusty bread.


Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

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