Baked Chicken Breasts with Marcangelo Prosciutto and Goat Cheese

Time & Servings
4 servings
35 min ready time =
35 min cooking
  • 1 pkg (130g) soft goat cheese 5542
    Kirkland Signature By Woolwich Fresh Goat Cheese (2PK) 600G
    $10.97 • Ea
  • 2 cloves garlic, minced 5543
  • 2 tbsp chopped fresh garlic 5544
  • Pinch salt and pepper 5545
  • 4 boneless skinless chicken breasts 5546
    Kirkland Signature Chicken Breasts Boneless Skinless Organic ~1.8KG
    $45.02 • Ea
  • 1 pkg (100g) Marcangelo Prosciutto or Antipasto Misto 5547
  • 2 tbsp olive oil 5548
  • 1 tsp dried thyme 5549
  • 1/2 tsp dried basil leaves 5550
    Club House Basil Leaves 190G
    $5.84 • Ea
  • 1/4 tsp each salt and pepper 5551
  1. Mix together goat cheese, garlic and basil in a bowl; set aside.
  2. Trim away any fat from chicken breasts. With knife held horizontally and starting at the thinner side, cut chicken breast in half almost but not all the way through. Open up like a book. Divide half of Marcangelo Prosciutto over 1 side of the chicken breasts. Spread one-quarter of goat cheese over the prosciutto. Top goat cheese with remaining prosciutto. Fold uncovered side of chicken breast over. Secure edges with small skewers or toothpicks.
  3. Stir together olive oil, thyme, basil, salt and pepper. Brush over each chicken breast. Place chicken on greased grill set over medium-high heat. Grill, turning once, until golden brown and chicken is no longer pink inside, about 15 minutes.


This dish is fabulous all year long. When it’s too cold to grill outside, simply bake the chicken breasts in a preheated 375°F oven for 15 to 20 minutes.


For a different look, stuff the chicken breast with the goat cheese mixture only, wrap the prosciutto around the chicken breast, and then grill.

Marcangelo Fast Pass:

Buy already flavoured goat cheese to suit your taste.