Place the prosciutto slices on a piece of aluminum foil so the edges overlap slightly.
Spread the cream cheese evenly onto the prosciutto.
PRO TIP: Let the cream cheese sit at room temperature for 15 minutes to make it easier to work with.
Place the fresh basil leaves on top so they cover the cream cheese.
Gently, wrap the prosciutto, cream cheese, and basil leaves around the chicken breast and grind a little pepper on top.
Bake in the oven for 25-30 minutes (depending on how large the chicken breast is) at 380 F (190 C).
When the chicken is done, take it out of the oven and let it rest for about 5 minutes before cutting and serving. Enjoy!
This recipe is for 1 chicken breast, which is 1 serving.You can substitute the basil for thyme, sage, or any herb with a fairly strong flavor.Leftovers can be stored in the refrigerator in an airtight container for 3-4 days.This dish can also be frozen for up to 3 months. Once you’re ready to eat, transfer to the refrigerator overnight to thaw. The next day, simply heat it up in the oven, microwave, or stove.