Goat Cheese & Sun Dried Tomato Stuffed Chicken Breast
This is such a beautiful dish to make for company and so easy because it can be prepared ahead of time and simply put in the oven when your guests come over. It is absolutely gorgeous and full of incredible flavor.
Equipment
- Non Stick Pan that is oven safe
- 8 toothpicks
Ingredients
- 4 boneless, skinless chicken breasts pounded to 1/4" thickness
- 2 oz cream cheese softened or room temp
- 2 oz goat cheese softened or room temp
- 4 tbsp chopped sun dried tomatoes in olive oil
- 4 slices prosciutto
- 1 tbsp olive oil
- parsley or basil for garnish
Instructions
- Preheat the oven to 425 degrees.
- I pound my chicken by sticking it in a gallon size plastic bag that I leave open, or under a piece of plastic wrap on a cutting board. I lay the chicken flat then use my meat mallet to pound it flat. Pull the chicken out and continue with the next piece until all four are about 1/4" thick.
- Mix together the softened goat cheese and cream cheese in a small bowl.
- Place 2 TBSP cheese on one chicken breast. Spread the cheese mixture on the chicken breast so that it is evenly distributed. Leave a 1/4" border on the edge of the chicken so extra cheese doesn't leek out when the whole thing is heated. On one short edge of the chicken place 1 tbsp of the sun dried tomatoes. Starting on the side, roll the chicken up.
- Sprinkle the chicken with salt and pepper.
- Wrap 1 slice of prosciutto around the rolled chicken breast. I like to have my seems meet on the bottom side of the chicken breast, where the seem is from rolling it up.
- Insert two toothpicks into the chicken breast to hold it all together.
- Heat an oven proof non stick skillet over medium high heat. Add in 1 tbsp olive oil. Then place your chicken breasts in the pan. Brown on each side for about 4 minutes or until they get a nice brown color.
- Bake in the oven for 15-20 minutes or until they reach an internal temperature of 165 degrees with an instant thermometer.