Chicken Stuffed With Goat Cheese And Prosciutto In Recipes

CHEESE & PROSCIUTTO-STUFFED CHICKEN

Steps:

• Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

PROSCIUTTO AND CHEESE STUFFED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 400°F
• Pat chicken breasts dry with a paper towel
• Using a sharp knife make an incision in the side of each chicken breast about 3 inches long and 2 inches deep, make sure you do not cut through the chicken breast, it needs to serve as pocket.
• Crack an egg into a shallow bowl and whisk it with a fork
• In another shallow bowl combine bread crumbs, garlic salt, oregano and black pepper
• Working 1 chicken breast at a time, dip first into the egg mixture to coat and then immediately in the breadcrumb mixture, set aside
• Repeat with each chicken breast
• Stuff each chicken breast first with 2oz of burrata and then 2 thin slices of prosciutto
• Heat 2 tbsp of oil in a large skillet over medium heat
• Add chicken breasts, work in 2 batches (2 breasts at a time)
• Brown chicken breasts for 3-4 minutes on both sides
• Transfer to foil lined baking sheet
• Add 2 more tbsp of olive oil to the skillet and repeat with the other 2 chicken breasts
• Transfer baking sheet to the oven
• Bake for 20-25 minutes*, or until chicken reaches an internal temperature of 165°F
• Remove from oven, let rest 5 minutes
• Serve chicken breasts over Instant Pot Garlic Parmesan Mashed Potatoes (recipe within post)

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
• With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
• Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

PROSCIUTTO WRAPPED CHICKEN BREAST RECIPE

Steps:

• To brine the chicken breasts, place them in a large bowl with enough water to cover them. Add sea salt and stir to mostly dissolve. Let sit for 10 minutes at room temperature, or for up to a day in the refrigerator.
• Meanwhile, preheat the oven to 450 degrees F (232 degrees C).
• Season both sides of the chicken breasts with salt and pepper.
• In a small bowl, mix together the goat cheese, sun-dried tomatoes, minced garlic, and fresh thyme leaves.
• Cut a slit horizontally in each chicken breast, not cutting all the way through, to form a pocket. Stuff the inside with the goat cheese mixture and press lightly to prevent filling from falling out.
• Lay out 3 slices of prosciutto flat (or 4 slices if your chicken breasts are large), slightly overlapping. Place a stuffed chicken breast on top upside down (so that the nicer looking side is face down) and wrap in prosciutto, covering all sides, including the slit. Place into a 9x13 baking dish, preferably with the prosciutto ends mostly tucked underneath.
• Wrap the remaining chicken pieces in prosciutto and place into the baking dish, so that the pieces are not touching or just barely touching.
• Bake for 18-20 minutes, until cooked through or internal temperature reaches 165 degrees F(74 degrees C). Rest for 5 minutes before serving.

CHICKEN STUFFED WITH GOAT'S CHEESE & TARRAGON

Steps:

• Heat oven to 190C/170C fan/gas 5. Beat together the goat's cheese, lemon zest, chilli, tarragon and some seasoning. Cut a slit in the side of each chicken breast, ensuring that you don't pierce through the other side. Using your fingers, make a pocket and stuff the cheese mix inside. Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly.
• Put on a baking tray, drizzle with olive oil and cook for 18-20 mins until cooked through but still moist, and the juices run clear.

PROSCIUTTO-WRAPPED CHICKEN WITH FIGS AND GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir shallots until translucent, about 3 minutes. Stir garlic, thyme, salt, and pepper into shallots; cook and stir until fragrant, about 2 minutes. Transfer shallot mixture to a bowl; stir in goat cheese, mozzarella cheese, cream cheese, figs, and basil until well combined.
• Pound each chicken breast on a work surface until thin. Spoon about 1/4 cup goat cheese mixture onto the middle of each piece of chicken. Roll chicken around the filling and wrap 2 pieces prosciutto around each chicken roll, covering the opening with 1 layer of prosciutto. Place chicken rolls onto the prepared baking sheet, seam-side down.
• Bake in the preheated oven for 20 minutes; turn chicken and continue baking until chicken is no longer pink in the center and prosciutto is crisp, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken stand for 5 minutes before serving.

CHICKEN STUFFED WITH GOAT CHEESE AND PROSCIUTTO IN

Steps:

• In a large ovenproof skillet, sauté the proscuitto until it is brown and crispy. Remove from pan, set aside. Pound the chicken breasts until approximately 1/2 inch thick. Season the chicken with salt and pepper on each side. In the center of each breast half, place 1 oz of the chevre, a quarter portion of the proscuitto, and two basil leaves. Roll the pieces up and secure with toothpicks so filling stays inside. Wrap in plastic wrap and refrigerate for 30 minutes to firm up. Once chicken is firm, add two tablespoons olive oil to the skillet used above. Brown chicken on all sides over medium high heat, set aside. Add onions to the pan and sauté until golden. Add garlic and sauté for about two more minutes, being careful not to burn the garlic. Add wine, scraping pan to deglaze, and then add the stock, Dijon mustard and capers. Let the mixture reduce by half. Add chicken back to the pan and put pan in the oven at 350 degrees for 20 minutes, or until chicken is cooked through. Garnish with parsley.