Prosciutto-Wrapped Chicken with Feta Cheese

I was invited by President® cheese to try their fat-free feta cheese, use it in one of the recipes from the free cookbook they sent me, and write a review about it. It was delicious and easy. Best of all? You can feel good about the reduced fat and calories in the recipe that follows.

Try this yummy twist the next time you make chicken –
prosciutto-wrapped chicken with feta cheese. The prosciutto gets deliciously crispy and the President® feta cheese stuffed in the middle keeps the chicken moist. Continue feta throughout your meal by serving a side of eggplant with feta bruschetta topping. (The bruschetta recipe if from the cookbook too!)

Below the recipe (courtesy of The Skinny Cheese™ Cookbook), you can find the link to your very own copy of The Skinny Cheese Cookbook from President®. Simply follow the link, enter your information and you’ll get a digital copy of the cookbook. It’s full of really easy, delicious recipes using their fat-free feta cheese. Enjoy!
Prep time:
15 minutes prep
20 minutes bake time

Serves: 4


  • 4 boneless, skinless chicken breasts
  • President® Fat Free Feta Cheese (crumbled or thinly sliced) or substitute Gorgonzola
  • 8-10 slices of proscuitto; 2-3 for each breast
  • 2 tablespoons sundried or regular tomato paste
  • Fresh spinach or basil leaves for serving
  • 2 tablespoons of olive oil for pan

Preheat oven to 425 degrees.

Put olive oil in the bottom of a small baking dish.

Take each chicken breast and make an incision along the side to make a hollow space in the center. Don’t slice all the way through the breast.

In the center space, spread 1/2 tablespoon of tomato paste inside each breast. Then place a slice or 1 teaspoon of crumbled feta cheese atop the paste.

Close the breasts and wrap each in 2-3 slices of prosciutto putting the ends underneath the breasts so they stay in place while baking.

Put in the oven for approximately 20 minutes or until chicken is cooked through.

Serve your prosciutto-wrapped chicken with feta cheese on a bed of fresh spinach or basil leaves.


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