Boursin Chicken with Prosciutto. Succulent chicken, beaten flat and wrapped around buttery Boursin garlic and herb cheese, wrapped in prosciutto, and baked. This ridiculously delicious dinner is surprisingly easy to prepare making it weeknight perfect.
This recipe makes me happy happy. Buttery Boursin, juicy chicken, and salty prosciutto together make this Boursin Chicken with Prosciutto one of my all-time favorite dinners. I have been making this for years and I am stoked I finally got decent photos so I can share it properly and do it justice. Then, after I took the pics I was all like “oh, I’ll just have one” ….yeah, right. Try four.
So what’s to love here ….well, you don’t have to measure anything – you can totally eyeball this one. It can be assembled in advance. And I used chicken thighs making this dish nearly impossible to screw up. Therefore, this recipe is absolutely perfect for entertaining, perfect for a company dinner, and even easy on a weeknight. Actually, it’s a great idea for a weeknight because you get to beat chicken with a mallet.
So be sure to bookmark or PIN this easy Boursin Chicken with Prosciutto dinner that will make you look like a rockstar!
Boursin Chicken with Prosciutto
Boursin Chicken with Prosciutto. Succulent chicken, beaten flat and wrapped around buttery Boursin garlic and herb cheese, wrapped in prosciutto, and baked.
- boneless skinless chicken thighs
- thin-sliced prosciutto 1 slice per piece chicken
- Boursin cheese ~1 T per piece chicken
- kosher salt
- fresh cracked pepper
- olive oil to drizzle
- ~1/4 c milk
- garnish: chopped flat-leaf parsley
Put the chicken between to pieces of plastic wrap and pound the chicken to an even thickness (~1/4″). Season with salt and pepper. Place a good sized dollop (~1 T) on each thigh and roll chicken around. Place seam side down on baking dish. Wrap each in a slice of prosciutto. Drizzle just a little olive oil on each roll and sprinkle a little fresh cracked pepper. Bake at 400, 20-25 minutes or until chicken is cooked through and juices run clear.
As the chicken cooks, cheese will ooze out all over the pan. So when the chicken is done, gently transfer them to another dish or serving plate. Add a little milk (~1/4 c) to the pan with the melty cheese, and whisk the milk into the cheese and juices to make a sauce. Warm on medium heat whisking to get up all the bits from the chicken. Serve the sauce spooned over the chicken rolls, and sprinkle over some parsley. One serving is 2 chicken thighs.