Prosciutto Wrapped Chicken Breast Recipe

To brine the chicken breasts, place them in a large bowl with enough water to cover them. Add sea salt and stir to mostly dissolve. Let sit for 10 minutes at room temperature, or for up to a day in the refrigerator.

Meanwhile, preheat the oven to 450 degrees F (232 degrees C).

Season both sides of the chicken breasts with salt and pepper.

In a small bowl, mix together the goat cheese, sun-dried tomatoes, minced garlic, and fresh thyme leaves.

Cut a slit horizontally in each chicken breast, not cutting all the way through, to form a pocket. Stuff the inside with the goat cheese mixture and press lightly to prevent filling from falling out.

Lay out 3 slices of prosciutto flat (or 4 slices if your chicken breasts are large), slightly overlapping. Place a stuffed chicken breast on top upside down (so that the nicer looking side is face down) and wrap in prosciutto, covering all sides, including the slit. Place into a 9x13 baking dish, preferably with the prosciutto ends mostly tucked underneath.

Wrap the remaining chicken pieces in prosciutto and place into the baking dish, so that the pieces are not touching or just barely touching.

Bake for 18-20 minutes, until cooked through or internal temperature reaches 165 degrees F(74 degrees C). Rest for 5 minutes before serving.