Prosciutto Stuffed chicken w/ Sage Butter Fingerling Potatoes and Gouda Cream Sauce #Recipe

This is my idea of a thirty minute meal, with grown up flavors that can be twisted to feed the kids too! Call it ham and cheese Chicken with baby potatoes!

Prosciutto Stuffed chicken w/ Sage Butter Fingerling Potatoes and Gouda Cream Sauce

Truly designed with the busy mom cook in mind, this recipe is one of my favorites! It is more simple than you will believe, and will satisfy fancy and kiddo palates alike!


  • 4 medium chicken breasts
  • 2 slices prosciutto, halved
  • 2 ounces Gouda, sliced thin
  • 1/4 c sun dried tomatoes- chopped
  • 1 stick butter
  • 1 small container heavy cream
  • 1 1/2 lbs fingerling potatoes
  • 1 tsp rubbed sage
  • 1 c white wine (your choice!)
  • 1/2 pkg baby spinach
  • 1/2 pkg baby bella mushrooms




Mix 1/2 stick softened butter with rubbed sage and sun-dried tomatoes. Cut a deep slit in the chicken. Rip the prosciutto in half. Fill each hole with a big tablespoon of the butter mixture, half a slice of prosciutto, and a couple slices of gouda. Your hands will be a buttery mess, and use this to cover the outside of the breast entirely with your butter mess.

Saute in butter until lightly browned.

Add mushrooms to the pan, which will now be much juicier. Stir until mushrooms are softened. Remove Chicken and set aside.


Toss them in a microwavable container with a few tabs of butter, and salt and pepper. Cover with plastic and microwave on high for 5 minutes. Stir and do it again. If you are sensitive about cooking with the microwave, feel free to drizzle with olive oil and salt and pepper and bake on 350 for 10 or so minutes instead!


Add wine to your mushroom mixture from before and bring to a boil. Add cream and Gouda.  Dust with flour if you would like the sauce a little thicker, but be sure to let it simmer for a bit. It will thicken up. Turn the pan OFF and add the spinach. Stir it into the sauce and it will wilt.