Goat Cheese and Prosciutto Stuffed Chicken Breasts

Yield: 4
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Ingredients
  • 4 bone-in, skin-on chicken breasts
  • 3 cloves garlic, minced and scraped into a paste
  • 2 tablespoons chopped thyme leaves
  • 1 tablespoon chopped tarragon
  • 4 thin slices prosciutto
  • 4 oz goat cheese, softened
  • 3 tablespoons extra virgin olive oil
  • 2 lemons, halved
  • 1/2 cup chicken broth
  • 1 lemon, quartered
Preparation
  • Using a knife, make a deep, 3”-wide cut into thickest part of each breast, to form a pocket. Season chicken with salt and pepper. Put garlic on a cutting board and pile chopped herbs on top of garlic; chop together. Smear each prosciutto slice with garlic mixture and goat cheese. Fold prosciutto into a packet and stuff into breasts; tie breasts crosswise with kitchen twine. Heat oven to 475°. Heat oil in a 12” ovenproof skillet over medium-high heat. Add chicken breasts, skin side down and brown, 6–8 minutes. Transfer skillet to oven and roast for 18 minutes. Flip breasts and cook until skin crisps, about 5 minutes. Transfer breasts to 4 plates; remove and discard twine. Squeeze lemon over chicken and serve with Alexia Roasted Red Potatoes and Baby Portabella Mushrooms.
Recipe from Saveur



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