Sunday, August 5, 2012

Prosciutto Wrapped Chicken Stuffed with Herb Goat Cheese

  • Salt and pepper
  • 5 oz goat cheese, room temperature
  • 1 small clove garlic, grated or pasted
  • 1 tablespoon finely chopped flat-leaf parsley
  • A few leaves basil, chopped
  • A couple sprigs fresh thyme, finely chopped
  • 1 sprig rosemary, chopped
  • skinless, boneless chicken breast, butterflied in half to form 8 pieces
  • olive oil, for drizzling
  • 8 thin slices prosciutto di parma
  • A splash white wine
  • 1 tablespoon butter
    1. Preheat the oven to 400 degrees . In a bowl, season the goat cheese with salt and pepper. Stir in the garlic and herbs. Place some of the cheese mixture on each piece of chicken and roll then wrap with the prosciutto.
    2. Heat an ovenproof skillet with a drizzle of olive oil. Add the chicken bundles and brown over medium-high heat, browning each side (about 2 minutes per side). Transfer to baking dish lined with parchment paper and then oven to cook through, 12 to 15 minutes.
    3. Deglaze the sauce pan used to cook chicken with the wine. Swirl in the butter.  Add drippings from oven pan to the sauce (some of the cheese will ooze out).   Spoon the sauce over the chicken to serve.
    4. Garnish with additional herbs.

    Adapted based on a recipe from Rachael Ray Magazine

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