Elegant & indulgent is what I am calling this recipe for Brie & Herb Stuffed Chicken wrapped in Prosciutto! It doesn’t get much more “fall-inspired” than this (if you ask me!) The best part? I got all these ingredients (both the basic and more gourmet) all from my local Urban fare – I love having to only make one stop!

It’s a dish that’s perfect for entertaining or for a cozy night in!


  • Stuffed Chicken:
  • 4 boneless, skinless chicken breasts
  • 8 slices of prosciutto
  • 4 slices of brie cheese (~1 oz ea)
  • 1 1/2 tbsp freshly chopped sage
  • 1 1/2 tbsp freshly chopped rosemary
  • 2 cloves minced garlic
  • 1 tsp vegetable oil
  • Salt & Pepper to taste
  • Pan Sauce (optional):
  • 3/4 cup chicken stock
  • 1 1/2 tbsp balsamic vinegar
  • 1 tbsp butter


  1. Preheat the oven to 375F.
  2. Herb filling: in a small bowl, mix together the sage, rosemary and garlic and set aside.
  3. Slice brie into 4 even slices and wrap in plastic wrap. Place in the freezer while you complete the next steps.
  4. Butterfly chicken breasts and place inside a freezer bag. Lay flat and pound to 1 1/2 inch thickness using a meat pounder or heavy pan. **careful not to make any holes
  5. Season chicken breasts with salt and pepper and place 1 slice of brie and 1 tbsp of herb filling in the centre of each breast. Roll tightly using plastic wrap.
  6. Remove plastic wrap and lay out two prosciutto slices (per 1 breast) on a cutting board. Roll each breast tightly with the prosciutto slices.
  7. Place chicken breasts in a lightly oiled, oven safe pan. Place in the preheated oven for 25 minutes (or until it reaches an internal temp of 160 F).
  8. Pan Sauce: Drain grease and any cheese bits from the pan, leaving as much juice as possible.
  9. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, about 5 minutes. Remove from heat, add butter and stir until melted. Season with salt and pepper to taste.
  10. Enjoy!