Stuffed Chicken Breasts with Goat Cheese, Sun-Dried Tomatoes & Prosciutto
45 minutes
Serves: 4
Just 5 Cooking Challenge finalist Deborah M. of Vacaville, CA created this recipe for savory stuffed chicken breasts. The mildly tangy taste of goat cheese pairs well with assertive sun-dried tomatoes.
Ingredients
- 4 (about 24 ounces) Just Bare® Boneless Skinless Chicken Breasts
- Coarse salt and freshly ground pepper to taste
- 8 ounces goat cheese (chèvre)
- 1/2 cup (3 ounces) sun-dried tomatoes in oil, well drained, finely chopped
- 2 tablespoons fresh thyme leaves, finely chopped
- 8 thin slices (4 ounces) prosciutto
- 2 tablespoons olive oil
Instructions
- Heat oven to 375°F. Slicing into the top of each piece of chicken, carefully creating a pocket to hold filling. Season with salt and pepper; set aside.
- Mix cheese, tomatoes, thyme, salt, and pepper in small bowl with a fork until well blended.
- Stuff the pocket in each piece of chicken with about 3 tablespoons of the cheese mixture. Wrap each breast with two slices prosciutto.
- Heat oil in large ovenproof skillet over medium heat. Cook, stirring occasionally, chicken about 4 minutes, turning once, or until lightly browned. Place pan in oven; bake 6 to 8 minutes or until chicken is no longer pink near center. Cook to internal temp of 165°F.