GOAT CHEESE & PROSCIUTTO STUFFED CHICKEN

 

  • Cooking Time:
  • Servings: 2
  • Preparation Time:

Ingredients

  • 2 chicken breast halves, pounded 1/4 - 1/3" thick
  • 2 ounces creamy goat cheese, plain or herb seasoned
  • 2 ounces diced prosciutto
  • 1 tablespoon sour cream
  • 4 mushrooms, chopped
  • 1 clove minced garlic
  • 1 tablespoon butter
  • flour, seasoned with salt and pepper
  • 1 tablespoon olive oil
  • 1/4 tsp. Italian seasoning (or more, to taste. I only used a few dashes since I used herb seasoned cheese)
  • salt and pepper to taste

Directions

  • Preheat oven to 350*
  • In a skillet, melt butter. Add mushrooms and cook for about a minute. Add prosciutto and garlic and cook another 1-2 minutes. Pour contents of skillet into a bowl.
  • To the bowl, add goat cheese, sour cream, and Italian seasoning. Stir mixture until creamy. Season with salt and pepper to taste.
  • Place half the mixture onto each chicken breast. I find it easier to fold chicken over (and secure with a toothpick) than roll it up, but it's your choice. Dredge chicken in flour mixture, covering outside and shaking off excess.
  • In the same skillet, heat olive oil. Place chicken in the pan and cook until evenly browned on the outside, a few minutes per side.
  • Move chicken to oven safe dish (or move oven safe skillet to oven) and bake 12-15 minutes or until done.

Notes

I don't necessarily have a recipe for this since I just sort of winged it, but hopefully the measurements below are close. It is delicious, I promise :)

Categories: Main Dish  Poultry 

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