Herb-Roasted Chicken Breasts

Stuffed with cream cheese and veggies, this baked chicken is a complete meal in itself.


  • 2 chicken breasts
  • 100 grams cream cheese
  • 6 cherry tomatoes, cut into quarters
  • 1/2 eggplant, cut into 5mm pieces
  • 2 asparagus spears, cut off tough ends and cut into 2 centimeters pieces
  • 6 slices proscuitto
  • 8 basil leaves
  • 4 sprigs thyme
  • Italian parsley
  • 2 teaspoons seasoned salt
  • Pepper
  • 1 tablespoon olive oil


  1. Butterfly the chicken breasts and cut it open so that it's about 1 centimeter in thickness. Season with seasoned salt.
  2. Place chicken on work surface with skin side down. Spread cream cheese on one side of the chicken breast. Top with tomatoes, eggplant, asparagus, basil and prosciutto.
  3. Roll everything up neatly and place on a baking sheet.
  4. Drizzle olive oil on top and place a sprig of thyme on each chicken roll.
  5. Bake for 20 minutes at 220 degrees C. Let it cook in the residual heat for 10 more minutes.
  6. Combine the chicken juices with some cream cheese to make a delicious sauce.