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Goat Cheese Filled Rosemary Chicken in Prosciutto
  • Prep
  • Total
  • Serving

Goat Cheese-Filled Rosemary Chicken in Prosciutto

Attractively prosciutto-wrapped chicken breasts are stuffed with a creamy filling of smooth and rich Goat Cheese, garlic, shallots and thyme, then pan-browned in olive oil with sprigs of fresh rosemary.


  • Woolwich Dairy Chevrai ¾ cup
  • Olive oil, divided equally 2 Tbsp.
  • Shallots, chopped,1 each
  • Roasted garlic, minced,1 clove
  • Thyme, chopped, 1 tsp.
  • Salt, ¼ tsp.
  • Black pepper, ground, ¼ tsp.
  • Boneless, skinless breasts pounded thin , 4 each
  • Prosciutto, sliced, 8 slices
  • Rosemary sprigs, 3 each


  1. Combine and mix the Goat Cheese, shallot, roasted garlic, thyme, half of the oil, salt and pepper, set aside
  2. Lay the chicken breasts out and equally divide the goat cheese mixture inside the chicken
  3. Roll the stuffed chicken
  4. Wrap 2 pieces of prosciutto around each chicken breast
  5. Over medium heat in a large skillet add the olive oil and add the rolled chicken and rosemary sprigs
  6. Turn the chicken every 2-3 minutes until the chicken is fully cooked

Yield: 4 Servings

Kitchen Tips

  • For greater smokiness and spice, consider substituting Italian speck for the prosciutto.

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