This is such a no-brainer recipe, I love it! Stuffing a flavoursome chicken with a good New Zealand cheese like this Apricot & Almond cream cheese from Hutchinsons is a great way of bringing some new flavours to dinner staples. And just 5 ingredients – yes please, bring it on!
Proscuitto-wrapped Almond & Apricot Chicken Breasts
- 4 x free range skinless chicken breasts
- 125g Hutchinsons Apricot and Almond Cream Cheese
- 2 tbsp olive oil
- Sea salt & freshly ground pepper
- 4-6 slices prosciutto
Heat a BBQ grill or preheat oven to 180 degrees.
With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the cream cheese mixture.
Wrap each breast in a slice of prosciutto so that the pocket opening is covered.
Drizzle chicken with Extra Virgin Olive Oil and season with sea salt and freshly ground pepper.
Cook on BBQ grill for 8 minutes each side or brown first in pan and finish in preheated oven (approx. 20 minutes or until chicken is no longer pink and prosciutto is crispy).
Remove chicken from grill or oven and rest for 10 minutes before serving.
Slice chicken and serve with new season steamed asparagus.