Goat Cheese Stuffed Rosemary Chicken Wrapped in Prosciutto

Tender chicken wrapped in thinly sliced, melt-in-your-mouth prosciutto, and stuffed with creamy goat cheese – this recipe takes chicken to the next level, without taking any extra time. The saltiness of the prosciutto seeps into the chicken while it cooks, which is complimented by the smooth, buttery flavour of the goat cheese. Get ready for some seriously delicious aromas to fill your kitchen as this dish cooks.

Servings: 2

Duration: 50m

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Specialty Chicken - RWA chicken ensures that the product was never raised with antibiotics. Raising chickens without antibiotics means that we employ the best practices in managing all aspects of care for our chickens.

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  • 2 Yarrow Meadow skinless boneless chicken breasts
  • Salt & pepper
  • 3 tablespoons cup of olive oil
  • 1 clove of garlic, minced
  • 1 sprig of rosemary, de-stemmed and finely chopped
  • 4 sprigs of fresh rosemary
  • 4 tablespoons of goat cheese
  • 4 slices of prosciutto

Preparation Instructions

  1. Pre-heat the oven to 375 degrees F. Grease a baking pan or skillet.
  2. Cut all of the chicken breasts in half and make a slit down the middle of the chicken breast big enough to fit the cheese in. Season each chicken with salt and pepper.
  3. In a shallow bowl, mix together the olive oil, minced garlic, and the finely chopped rosemary.
  4. Dip each chicken breast in the olive oil mixture, making sure to coat both sides. Place the seasoned chicken in a greased baking pan or skillet.
  5. Stuff each piece of chicken with 1 tablespoon of the goat cheese. More or less can be added depending on the size of the chicken and the amount of cheesiness desired.
  6. Top each piece of chicken with a sprig of rosemary and then wrap each one in a slice of prosciutto.
  7. Bake for 35-45 minutes, checking temperature at 35 minutes with meat thermometer.
  8. Once the chicken is fully cooked (165 degrees F), remove from the oven, let cool slightly, and serve.

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