About this recipe:An impressive and delicious chicken breast recipe that is surprisingly easy! Chicken breasts are stuffed with an herbed goat cheese mixture, then wrapped in prosciutto and baked. You can use bacon instead of prosciutto to save a few quid!
2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
170g soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless chicken breast fillets
4 large, thin slices of prosciutto
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Preheat oven to 180 C / Gas 4. Spread 1 tablespoon of olive oil on a baking tray, and set aside.
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates and basil; stir until well combined.
With a sharp knife, cut a 2.5cm long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast. With your fingers or a spoon, stuff each chicken breast with about 4 tablespoons of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking tray.
Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.