Chicken with Prosciutto, Sage & Goat Cheese
The ultimate in easy entertaining, this classic dish will impress guests and can be prepped, cooked, sliced and served in under 45 minutes. Featuring a savoury pillowy centre of shallot and sage infused Ontario goat cheese and fresh Ontario prosciutto, these moist chicken breasts are sure to impress your guests.
1 tbsp (15 mL) butter
1 large shallot, finely chopped
2 tbsp (30 mL) fresh chopped sage leaves
1/2 tsp (2 mL) each, salt and fresh cracked pepper
2 oz (60 g) crumbled goat cheese
4 Ontario chicken breast, skin on
4 slices Ontario prosciutto
1 tbsp (15 mL ) melted butter
In heavy saucepan, melt butter over medium heat; cook shallots, stirring, for about 5 minutes or until softened; let cool completely. Stir in sage, salt, pepper and goat cheese. Set aside.
Meanwhile, using sharp knife, remove bones from chicken breasts, leaving skin intact. Slice horizontally, almost all the way through, so that chicken breast opens like a book. Stuff each breast with a slice of prosciutto and a 1/4 cup (50 mL) of the goat cheese mixture pressing to spread evenly; fold breast to enclose filling. Place on greased rimmed baking sheet, skin side up; brush with butter.
Bake in 375°F (190°C) oven, for about 35 minutes or until golden brown and chicken is no longer pink inside. Serve immediately.
Makes 4 servings.
Chef’s Tip: To save time use boneless chicken breasts.
Per serving: about 220 cal, 33 g pro, 8 g total fat (5 g sat fat), 2 g carb, 0 g fibre, 90 mg chol,600 mg sodium, %RDI: iron 8%, calcium 4%, vit A 8%, vit C 4%