Chicken Breasts Stuffed with Raspberry Goat Cheese & Prosciutto
Try flavoring the spreadable goat cheese with different types of jam. A great dish for weekdays. Prepare the night before, and store covered in the refrigerator until ready to cook.
4 boneless and skinless chicken breasts – washed, patted dry & pounded to about ¼” thick
Salt and pepper, to taste
6 ounces spreadable goat cheese
3 tablespoons raspberry jam (Check label for allergens)
8 slices of thin sliced prosciutto
1 tablespoon olive oil, or butter to prepare pan
Preheat the oven to 400 degrees F.
Wash and pat dry the chicken breasts. Place between two pieces of plastic wrap and pound it to about ¼” thick with a kitchen mallet, or rolling pin. Season both sides with salt and pepper, to taste.
In a small bowl blend together the cheese and the raspberry jam.
Place the chicken breasts on a cutting board, and place and equal amount of prosciutto slices atop each breast. Next spoon an equal amount of the cheese mixture on top of the prosciutto slices.
Starting at the shortest end of the chicken breasts, roll up and secure with toothpicks.
Coat the bottom of a baking dish with the olive oil and arrange the chicken breasts (seam side down). Bake, uncovered, until the chicken is cooked through - about 30-35 minutes.
Remove the toothpicks and serve immediately.