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Playing How to Make Prosciutto-Wrapped Stuffed Chicken Breasts with Figs, Rosemary + Cheese | Rachael Ray

Rach calls this dish "delicious and ridiculously easy," which is exactly what we want to hear this busy time of year! She likes to serve it with roasted potatoes and wilted Swiss chard (or spinach) with garlic and lemon


  • 4-6 boneless, skinless chicken breasts
  • Salt and pepper 
  • 12-18 slices thin, but not shaved prosciutto di Parma
  • 8-12 figs, chopped, or 1 cup fig spread or jam
  • 4-6 teaspoons finely chopped rosemary
  • 12-16 ounces gorgonzola dolce or 2 packages of Boursin (soft garlic-and-herb cheese)
  • 2-3 tablespoons EVOO


Serves: 4 to 6


Butterfly the breasts by slicing horizontally across each breast, but not all the way through, then use a mallet to evenly pound the chicken to ½ inch thick. Season chicken with salt and pepper. Arrange and layer 3 slices of ham and position chicken breasts on top. Cover with figs or spread and top with rosemary and cheese, then roll and wrap snuggly.

Heat oven to 375°F.

Rachael Ray 12.5-Inch Deep Frying Pan with Helper Handle

Rachael Ray 12.5-Inch Deep Frying Pan with Helper Handle

Rachael Ray

Heat a nonstick skillet over medium to medium-high heat with EVOO. Skewer the chicken with long picks or metal skewers. Cook the chicken seam-side side down (lightly brown the ham and and turn), 7 to 8 minutes total. Transfer to oven and cook 7 to 8 minutes more.