Stuffed Chicken Breast


 (Jay Shirtz)

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Airline breasts are beautiful and a great restaurant secret, but not commonly used in the home. It’s a large breast with a bone from the wing and a large piece of skin still attached, both of which add flavor and moisture. When browned well, a stuffed airline breast is truly exquisite to a guest, while the quick preparation and small list of ingredients make it attractive to a chef. Gourmet heaven!


  • 3 tablespoon Olive oil
  • 4 Airline chicken breasts
  • 4 ounce French goat cheese
  • 4 Slices of prosciutto, paper-thin
  • 8 Sage leaves, large
  • Sea salt, to taste
  • Black pepper, to taste


Step 1:

  • Preheat your oven to 350. Place your 12-inch sauté pan over a medium-high heat and add your olive oil. Carefully lift the skin on each breast and spread ¼ of the goat cheese under each. On top of the goat cheese, layer a slice of Prosciutto and 2 sage leaves, and then cover by laying the skin back down.

Step 2:

  • Season the top and bottom of each breast with salt and pepper. Carefully lay each chicken breast, skin side down, into the sauté pan. Allow the skin to brown for 3 minutes, and then use your tongs to turn each breast.

Step 3:

  • Place the entire sauté pan into the oven to cook the chicken completely through. This should take about 15 minutes or until the internal temperature is 165. Serve immediately along side just about anything with no disappointment.