Keto Prosciutto & Camembert Stuffed Chicken is a simple yet delicious dish that is sure to please, and is the perfect easy keto dinner! The classic combination of prosciutto and camembert keeps this chicken breast succulent and juicy.
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
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Prosciutto & Camembert Stuffed Chicken Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Prosciutto & Camembert Stuffed Chicken?
This is a beautifully simple, but delicious Keto dinner. It is easy enough for a weeknight, and impressive enough for dinner guests as well!
Ingredients for Prosciutto & Camembert Stuffed Chicken
Prosciutto is wrapped around a camembert stuffed chicken breast along with cherry tomatoes.
Cooking in the oven until the chicken is just done results in a juicy and flavoursome, easy Keto dinner.
You will need:
- Chicken Breasts
- Prosciutto
- Tomatoes
- Camembert cheese
- Dried basil
- Zucchinis
- Garlic powder
- Olive oil
- Salt and pepper
As always, using the highest quality ingredients is super important. With a simple recipe like this Prosciutto & Camembert Stuffed Chicken, the quality of the ingredients is what makes it delicious.
Substitutions and Ingredient tips
I pair this with simple roasted zucchini, and baking it in the same tray means it soaks up some of the tasty chicken juices and makes a nice easy side dish.
I have been buying my Camembert from Aldi lately and it is delicious, really creamy and smooth. If you are in Australia, here’s the one I have been buying: Aldi Camembert
You can mix up the stuffings to your liking – sometimes I use sundried tomatoes, some olives or some different fresh herbs depending on what is in my garden.
You could also replace the prosciutto with other cured meats. I have made this easy keto dinner with bacon wrapped around as well – yum!
Tips for making Prosciutto & Camembert Stuffed Chicken
Depending on the size of your chicken breast, this will usually take 25 – 35 minutes to cook through.
I strongly suggest investing in a meat thermometer so you can whip it out of the oven just as it hits 75 degrees, resulting in perfectly juicy chicken every time.
Wrapping in prosciutto helps it keep even more moist!
- PREHEAT OVEN Preheat the oven to 190C / 374F and line a large baking tray with baking paper.
- PREPARE CHICKEN Prepare the chicken breasts by cutting a pock in the top of each one and dividing the camembert into 4 thick slices. Stuff the camembert and halved cherry tomatoes into each pocket and push closed.
- ASSEMBLE THE INGREDIENTS Lay 3 slices of prosciutto on a chopping board, slightly overlapping and sprinkle with 1/2 tablespoon of dried basil. Place the chicken breast at the end and roll the prosciutto around it tightly, tucking loose edges underneath. Place on the prepared baking tray and repeat for the remaining 3 chicken breasts.
- PREPARE ZUCCHINI If using, slice the zucchini into 1cm slices and toss with the olive oil, garlic powder, salt and pepper. Lay around the chicken breasts on the baking tray. If you prefer crispier zucchini, use a separate baking tray.
- BAKE Bake for 25 – 35 minutes or until the thickest part of the chicken breast just reaches 75 degrees on a meat thermometer.
- SERVE Remove from the oven and serve with the roasted zucchini.
This would also be great served with my Warm Bacon Broccoli Salad or any other simple keto friendly side.
There is a heap of healthy fats in the chicken already so it can be filling on its own! Being an easy keto dinner, sometimes I’ll even just steam some broccoli to serve with it.
Storage tips
- Fridge: You can keep your leftover Prosciutto & Camembert Stuffed Chicken in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: It is also freezer-friendly for up to 3 months. Allow to thaw overnight in the fridge before reheating. I suggest reheating in the oven to get the prosciutto crispy again.
How many carbs in Prosciutto & Camembert Stuffed Chicken?
As you will see in the nutrition panel below, this Prosciutto & Camembert Stuffed Chicken has 6 grams of carbs and 1 grams of fiber per serve, so only 5 gram of net carbs.
SAVE PROSCIUTTO & CAMEMBERT STUFFED CHICKEN TO PINTEREST FOR LATER
Other Chicken Recipes You Might Like
Keto Creamy Mustard Chicken One Tray Bake
Keto Pesto Chicken Bake with 3 Cheese & Prosciutto
Prosciutto and Camembert Stuffed Chicken
A simple yet delicious dish that is sure to please! The classic combination of prosciutto and camembert keeps this chicken breast succulent and juicy.
Ingredients
- 4 Chicken Breasts
- 12 slices prosciutto thinly sliced
- 8 cherry tomatoes halved
- 150 grams camembert cheese
- 2 tablesoons dried basil
Optional Roast Zucchini
- 2 zucchinis sliced thickly
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
- 1/2 teaspoon salt and pepper
Instructions
-
Preheat the oven to 190C / 374F and line a large baking tray with baking paper.
-
Prepare the chicken breasts by cutting a pock in the top of each one and dividing the camembert into 4 thick slices. Stuff the camembert and halved cherry tomatoes into each pocket and push closed.
-
Lay 3 slices of prosciutto on a chopping board, slightly overlapping and sprinkle with 1/2 tablespoon of dried basil. Place the chicken breast at the end and roll the prosciutto around it tightly, tucking loose edges underneath. Place on the prepared baking tray and repeat for the remaining 3 chicken breasts.
-
If using, slice the zucchini into 1cm slices and toss with the olive oil, garlic powder, salt and pepper. Lay around the chicken breasts on the baking tray. If you prefer crispier zucchini, use a separate baking tray.
-
Bake for 25 – 35 minutes or until the thickest part of the chicken breast just reaches 75 degrees on a meat thermometer.
-
Remove from the oven and serve with the roasted zucchini.
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