Entree

Prosciutto Wrapped Chicken With Brie And Figs

Prosciutto-wrapped chicken with brie and figs is a simple weeknight dinner or served as an elegant dish for a dinner party! Brie, figs, caramelized onions, and toasted pecans are rolled up in a chicken breast and wrapped in salty prosciutto. These perfect packages get drizzled with a buttery balsamic fig sauce.

Get ready for a lot of oohs and ahhs with this tasty dish. The crispy prosciutto pairs perfectly with the sweet figs and brie, and the caramelized onions add a buttery flavor. Are you drooling yet?

It is my go-to fall dish for an easy OR elegant dinner. My prosciutto wrapped pork tenderloin is also a go-to. These recipes are my favorite to share, and I love it when I can help home cooks get creative without following a recipe!

Say whaaaat? Yep, it is totally possible. Once you have this one in your repertoire, go crazy!

The ingredients are simple in this dish, yet adaptable to what you have on hand, is in season or what you’re craving. Switch up the fruit, cheese, nuts, and herbs, and you have a whole new stuffed chicken. Keep it simple with a salad, or class it up with roasted veggies. Ta-da…no recipe required.


Let me know how you like it in the comments below and if you have any crazy, yummy ideas for your next creation.

Ingredient Notes And Substitutions

Ingredients for Prosciutto Wrapped Chicken With Brie And Figs

Chicken breasts ~ I use cutlets, which are thinner, so there is less work in flattening them. Slice whole breasts in half.

Prosuitto ~ Salty goodness, and wraps the chicken up in nice little packages. It will keep the chicken moist and keep all the stuffing in place. TIP- when shopping for sliced prosciutto, look for packages that have the pieces barely touching each other and are separated by wax paper. This will make the peeling process easier.

Brie ~ for its milder flavor and creaminess. Camembert, goat, or Chevere are great substitutes.

Figs ~ use fresh if you can; they contain more moisture than dried. Dried figs will have a chewier texture and will be sweeter but can absolutely be substituted. Or try Fresh dates!

Pecans ~ optional. Pecans pair well with the brie and figs. Goat cheese is another great choice.

Balsamic glaze ~is also optional. It adds an elegant touch if you were to serve this on date night or a dinner party.

Onions ~ optional. Carmelizing them softens them, allowing them to “stuff” inside the chicken easier, and adds a sweet and buttery flavor.

Sliced Prosciutto Wrapped Chicken With Brie And Figs on a bed of arugula

Make Ahead For Stress-Free Entertaining Or Date Night!

That is what I love about this recipe! You can assemble everything the day before, and all you’ll need to do is pop it in the oven, giving you time to enjoy your party or that special someone.

  • Follow the recipe as instructed, and wrap tightly in plastic wrap, and store in the fridge the day before. When ready to cook, bake as directed. Store leftovers in an airtight container for up to 3-4 days.
  • Reheat in an oven to retain moisture. Place in an oven-safe dish with a lid at @300 degrees F until warmed through, about 15 to 20 minutes. Microwaving can cause the chicken to be tough or chewy.
  • You can make the balsamic glaze can be made up to 3 days in advance.

Success Tips For Making Proscuitto Wrapped Chicken

Don’t be intimidated by stuffing and wrapping…I promise it’s simple! Just follow these tips, and you’ll be a pro. Most of the work is in the prep, so don’t be discouraged by the steps; it’s to keep you organized. 🙂

  • Flatten the chicken, season it, and place it in the fridge until you’re ready to stuff and wrap. This will help the chicken chill and firm up after it’s “beating” and will be easier to roll up..
  •  Make sure to have all your ingredients prepped and ready before you begin. Place your sliced brie, figs, caramelized onions, and pecans on a plate. Once you prepare the chicken, the ingredients are ready to stuff.
  •  The art of handling proscuitto! This thinly cut meat can be challenging to work with. It’s fully cooked (cured) and easier to peel and separate when it is cold. I take it out of the fridge while I prep the other ingredients. Gently separate the pieces with the wax paper or by flipping up an edge of the meat and peeling it off the wax paper. Lay the prosciutto out on the wax paper. Once the chicken is rolled up, the prosciutto is ready.
  • Chill out! The chicken, that is- once you have stuffed and wrapped the chicken, wrap it tightly in plastic wrap and let it chill in the fridge for a couple of hours or overnight. This helps the prosciutto form around the chicken, which enables it to cook up beautifully.
  • Use a sharp knife to cut the chicken into perfect slices.

How To Make Prosciutto Wrapped Chicken With Brie And Figs

Here is an overview – Scroll below, and you will find the complete and printable instructions.

  1. Start by caramelizing the onions. Slice the brie and figs and toast the pecans.
  2. Gently peel off slices of prosciutto and lay them on the parchment paper (as pictured above). Two pieces slightly overlapping vertically, and one horizontally over them. Don’t worry if they tear; you can patch any holes or missing edges.
  3. Prep the chicken. If using whole chicken breasts, slice in half lengthwise to have two pieces. Place the chicken between two sheets of plastic wrap or a large ziplock baggie and flatten them. Sprinkle with salt, pepper thyme, and drizzle with olive oil.
  4. Place a slice of brie lengthwise, followed by the figs, onions, and pecans. Roll the chicken and transfer it to the middle of the prosciutto. Wrap the bottom ends up and over the top, then the ends, followed by the top ends. Wrap tightly in plastic wrap and chill for at least an hour or overnight.
  5. To bake, add olive oil to an oven-safe skillet over medium-high heat and sear the chicken for about 3 minutes on each side. Transfer the skillet to the oven. Bake at 350 degrees F until an instant thermometer reads 165 degrees F. Remove and let rest for about 10 minutes.
Balsamic fig glaze being drizzled over the sliced Prosciutto Wrapped Chicken With Brie And Figs
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Prosciutto Wrapped Chicken With Brie And Figs


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  • Author: Teri Wallingford
  • Total Time: 50 minutes
  • Yield: 24 servings 1x

Description

Prosciutto-wrapped chicken with brie and figs is a simple weeknight dinner or served as an elegant dish for a dinner party! Brie, figs, caramelized onions, and toasted pecans are rolled up in a chicken breast and wrapped in salty prosciutto. These perfect packages get drizzled with a buttery balsamic fig sauce.


Ingredients

Units Scale

For the chicken

  • 2 boneless skinless chicken breasts, rinsed and pat dry *See Note Below
  • 12 packages prosciutto. You’ll need about 3 slices per breast. I always buy extra
  • 1/8 to 1/4 teaspoon EACH salt and pepper ( for each chicken breast)
  • Olive oil. For drizzling over the flattened chicken breast.
  • Fresh thyme, about about 2 sprigs. Or, 1/2 teaspoon dried.
  • 24 fresh figs, thinly sliced
  • Brie cheese. One slice for each chicken breast
  • Toasted pecans, finely chopped. About a tablespoon for each chicken breast
  • 1/2 medium onion caramelized. **See Note below for instructions

For the balsamic fig glaze * See Note Below

  • 2 teaspoons cornstarch, Plus 1 tablespoon water
  • 2 tablespoons unsalted butter
  • 1 garlic clove chopped finely
  • 1/4 cup balsamic vinegar
  • 1 tablespoon fig preserves
  • 2 sprigs fresh thyme, or 1/2 teaspoon dried
  • 1/2 cup water
  • Pinch salt & pepper. About 1/8 teaspoon


Instructions

For the chicken

  1. Preheat the oven to 350 degrees F
  2. Start by caramelizing the onions. Set aside to cool.
  3. PREP. Remove the prosciutto from the fridge, slice the brie and the figs, and toast the pecans. Gather these ingredients to the area where you’ll be stuffing the chicken.
  4. Place a sheet of parchment paper on a work surface or cutting board. Gently peel off slices of prosciutto and lay them on the parchment paper (as pictured above). Two pieces slightly overlapping vertically, and one horizontally over them. Don’t worry if they tear; you can patch any holes or missing edges.
  5. Prep the chicken. If using whole chicken breasts, slice in half lengthwise to have two pieces. Place the chicken between two sheets of plastic wrap or a large ziplock bag, and flatten them using a meat mallet ( or rolling pin) until 1/4 to 1/2 inch thick. Sprinkle with salt, pepper thyme, and drizzle with olive oil. 
  6. Assemble and wrap. Place a slice of brie lengthwise, followed by the figs, onions, and pecans to each chicken breast. Roll the chicken starting from the narrow end ( if you roll from the broadest part, you will need to fold in the sides as you roll it up; otherwise, you will end up with a log).
  7. Transfer the chicken to the middle of the prosciutto. Wrap the bottom ends up and over the top, then the ends, followed by the top ends. Refer to the pictures above.
  8. Wrap tightly in plastic wrap and chill for at least an hour or overnight. This helps the prosciutto seal and firm around the chicken so it bakes up perfectly.
  9. Bake. Add 2 teaspoons olive oil to an oven-safe skillet over medium-high heat, and sear the chicken for about 3 minutes on each side. Transfer the skillet to the oven. Alternatively, you can bake on a baking sheet. Bake at 350 degrees F until an instant thermometer reads 165 degrees F when inserted into the thickest part. While the chicken cooks, make the balsamic glaze
  10. Remove and let rest for about 10 minutes. Slice with a serrated or sharp knife, and serve. Drizzle with balsamic fig glaze.

For the balsamic fig glaze,

  1. Combine cornstarch with 1 tablespoon in a small bowl. stir until it is dissolved. You will add this “slurry” at the end and will thicken the sauce slightly.
  2. In a small saucepan over low heat, add butter and cook until bubbly and foamy. Add the garlic and thyme and cook until fragrant, about 1 minute.
  3. Add the balsamic, water, fig preserves, and whisk to combine. Add the cornstarch “slurry” and whisk continually until the sauce thickens. Remove from heat, and set aside until ready to serve

Notes

* If using chicken breast cutlets (thinly cut breasts), each one will yield 1 serving. If using large whole chicken breasts, they will need to be sliced in half lengthwise, which will yield 2 servings

** Carmelized onions are optional. This takes about 10 minutes and can be done a day in advance. TO MAKE: Cut the onion in half, and then thinly slice the onions into half rounds. Heat a tablespoon of olive oil over medium heat, and add onions. Stir until onions are coated with the oil, drop the heat to low, and simmer until golden brown; string often. Cool before adding to chicken.

* Balsamic fig glaze. Adjust ingredients to your taste. If the balsamic is too strong for your liking, you can add a little more water or sweeten it with more fig preserves, maple syrup, or brown sugar.

  • Prep Time: 30 minutes
  • Cook Time: 20 Minutes
  • Category: Entree
  • Method: Baked
  • Cuisine: American

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