Chicken Breasts Stuffed With Goat's Cheese
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 25 minutes
- 6 dried figs, soaked in hot water
- 4 potatoes, cut into bite sized chunks
- 4 chicken breasts
- 125g/4ozs. goats cheese
- 1 large garlic clove, peeled and diced
- Fresh tarragon
- 9-10 paper thin slices of prosciutto
- 1 onion, cut into sixths
- 3 tablespoons oil (if the goat's cheese is in oil, use this oil)
- 2 tablespoons balsamic vinegar
Step 1 - Oil a baking tray and preheat oven to 210C/410F. Soak the figs in hot water for 5-10 minutes. Parboil or steam the potatoes until starting to become tender and drain (I microwave steam them for 5 minutes).
Step 2 - Slice through the fattest part of the fillet. In a food processor, blend the cheese, garlic clove and the leaves from a sprig of tarragon. Stuff the chicken breasts with the cheese filling. Wrap in 2 slices of the prosciutto and place in the tray with the potatoes, figs and onion. Drizzle the oil on top along with the balsamic vinegar. Bake for 20 minutes.
If you love eating chicken breasts, make sure to visit the chicken breast category for many more recipes. A couple of my other favourite chicken breast recipes are: stuffed chicken breast with spinache and cheese and pan-fried chicken breast recipe.