Chicken with Prosciutto, Sage and Goat Cheese

Chicken with Proscuitto, Sage and Goat CheeseThe 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 butter 15 mL
1 large shallot, finely chopped 1
2 tbsp fresh chopped sage leaves 30 mL
1/2 tsp each, salt and fresh cracked pepper 2 mL
2 oz crumbled goat cheese 60 g
4 chicken breasts, skin on 4
4 slices, prosciutto 4
1 tsbp melted butter 15 ml

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.

Source: Homegrown Ontario