Blue Cheese-Stuffed Chicken Breasts - Kraft Recipes Top
Comida Kraft
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Blue Cheese-Stuffed Chicken Breasts

Prep Time
Total Time

4 servings

Roll chicken breasts with prosciutto & blue cheese for these Blue Cheese-Stuffed Chicken Breasts. Watch to learn about this cheese-stuffed chicken breast.

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What You Need

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Make It

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  • Season chicken with pepper. Layer 2 prosciutto slices on each chicken piece. Shape blue cheese into 4 logs. Place 1 log on short end of each chicken piece; press into chicken lightly. Roll up chicken; secure with toothpicks.
  • Cook and stir onions, mushrooms and garlic in hot oil in large skillet on medium-high heat until tender. Add chicken; cook until evenly browned, turning occasionally.
  • Add broth and vermouth; stir to scrape up browned bits from bottom of skillet. Cook on medium heat 25 min. or until chicken is cooked through (170°F).

Special Equipment Needed

Please use alcohol responsibly.

Cooking Know-How

Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.

Serving Suggestion

Serve with hot egg noodles and a tossed green salad.


Omit sweet vermouth. Increase the chicken broth to 1-1/2 cups.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 420
Total fat 17g
Saturated fat 6g
Cholesterol 130mg
Sodium 1490mg
Carbohydrate 5g
Dietary fiber 1g
Sugars 2g
Protein 42g
% Daily Value
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I've made this recipe twice already. I've made this recipe twice already. What a hit!! The recipe is not specific whether prosciutto should go on the inside of the roll or the outside, so I have tried it both ways & either way works & tastes great! I take a little bit of the mushrooms & onion with a slotted spoon & mix them, along with some extra crumbled blue cheese into some hot risotto to serve as a side with the chicken.
Date published: 2003-04-21
Rated 5 out of 5 by from This was the first recipe from this website which I LOVED! This was the first recipe from this website which I LOVED! Will definitely make it again. I added a bit more mushrooms and broth and made a gravy at the end. I just transferred the chicken out of the pan once it was done cooking through, added some flour to thicken up the sauce, then transferred the chicken back into the gravy. It was very yummy. Absolutely no leftovers!
Date published: 2008-09-30
Rated 1 out of 5 by from We did not use prosciutto and we did not use sweet vermouth. We did not use prosciutto and we did not use sweet vermouth. Instead we put in half a cup of sweet red wine. Terrible idea. Couldn't even eat past 4 bites. This recipe may be good in it's true form, not sure. I would suggest personally though to go with a different cheese because blue cheese has too much bite, so try something other than that and you may be okay.
Date published: 2008-09-10
Rated 1 out of 5 by from This was horrible! This was horrible!! I've made so many recipes on this site and have absolutely loved them! The combination of the Prosciutto and the bleu cheese left a very bad taste in your mouth! Try other stuffed chicken recipes on but not this one!!
Date published: 2008-07-16
Rated 4 out of 5 by from surprisingly easy! surprisingly easy! however, i modified it a little. instead of cookin the chicken in the skillet i put it in a caserole dish covered it with the broth and veggies and baked it for about 20 min.
Date published: 2004-10-25
Rated 5 out of 5 by from I've made this recipe several times since discovering it. I've made this recipe several times since discovering it. It is easy to prepare, elegant to serve and extremely tasty. I also have prepared it with feta cheese and it is just a delicious.
Date published: 2006-03-06
Rated 4 out of 5 by from This recipe was good - not great. This recipe was good - not great. Perhaps I didn't use enough blue cheese. My chicken turned out dry - so I will try it again and try not to get the chicken so dry.
Date published: 2009-01-08
Rated 5 out of 5 by from This recipe was absolutley DELICIOUS! This recipe was absolutley DELICIOUS!!!! My husband, who is very picky, who loves big meals, gave it an A+++ the kids were every bit as happy. I will make again.
Date published: 2003-05-25
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