This is a beautifully simple, but delicious dinner. 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 meal.
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
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!
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!
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.
- 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
Preheat the oven to 190 degrees celsius 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.