Hey guys! It’s Jennifer from showmetheyummy.com and I am SO excited to be over here talkin’ cheese with you guys here on Wisconsin Cheese Talk.
Today. We’re gettin’ cheeeeesy with THREE kinds of Wisconsin cheese. You ready? Because for the love of all things cheesy. I’m absolutely dying over this One Pan Cheesy Chicken and Vegetables Recipe. It’s easy. It’s cheesy. It’s a meal made on ONE pan.
What more is there in life? Absolutely nothing.
When it comes to weeknight dinners, I have a few rules.
#1 It’s gotta be easy.
#2 It’s gotta be delicious.
#3 It’s gotta be easy.
Oh wait. I already said that. 😉
This One Pan Cheesy Chicken and Vegetables totally fits the bill, because…It’s easy AND it’s delicious.
Everybody. Say hellllloooo to what is going to be your latest and greatest weeknight dinner obsession: One Pan Cheesy Chicken and Vegetables.
Before we talk easy weeknight dinner perfection that is this recipe, I want to mention that when my husband and I moved to Wisconsin about a year ago, we knew that cheese was a really big deal. When you think of Wisconsin, you immediately think of really amazing cheese, yes?
But what we didn’t know, is HOW amazing Wisconsin cheese is.
It’s our new obsession.
So, today, I took some of my all-time favorite Wisconsin cheeses and stuffed them into a chicken breast, wrapped it in prosciutto, threw on some veggies, and baked it all in one convenient little pan. And it’s awwwwwesome.
Tender chicken, salty prosciutto, smoky, sharp gooey, melty cheese, and roasted veggies?
Sounds like the best weeknight meal. Ever.
One Pan Cheesy Chicken and Vegetables
By Jennifer of Show Me the Yummy
2 ounces Wisconsin cream cheese, softened
1/4 cup (1 ounce) Wisconsin sharp cheddar cheese, shredded
1/4 cup (1 ounce) Wisconsin smoked gouda, cubed
2 (about 8 ounces each) boneless, skinless chicken breasts
2 slices prosciutto
1 1/3 cups (1/2 pound) broccoli florets
1/2 pound sweet potatoes, peeled and cut into 1-inch pieces (to yield about 1 1/2 cups)
1/2 pound Yukon gold or red potatoes, cut into 1-inch pieces (to yield about 1 1/2 cups)
2 tablespoons olive oil
Salt and pepper, to taste
Heat oven to 425° F.
Place cream cheese, cheddar and smoked gouda in medium-sized bowl; mix until well combined. Set aside.
Using a knife, make lengthwise slit in each chicken breast to form a deep pocket. Stuff each with half the cheese mixture; wrap each breast with 1 prosciutto slice.
Place vegetables on rimmed baking sheet. Drizzle with olive oil and toss to coat. Scatter vegetables over pan. Place chicken breasts on pan; season everything with salt and pepper.
Bake 25 minutes, rotating pan after 10 minutes, or until chicken is cooked through (170°F) and vegetables are fork tender.