Goat Cheese Stuffed Chicken Breasts with Capocollo Ham

Goat Cheese Stuffed Chicken Breasts with Capocollo Ham. Goat cheese, garlic, oregano, sundries tomato and capocollo ham all combine for a deliciously different version of stuffed chicken breasts.

Goat Cheese Stuffed Chicken Breasts

Originally published April 2009. Updated August 2024.

In my continuing efforts to avoid studying for final exams next week, I made these delicious stuffed chicken breasts for supper last night. They were wicked good!

A delicious dinner party recipe that impresses, even though it’s quite easy to prepare. You can prepare the stuffed chicken breasts in advance and pop them into a hot oven once your guests arrive.

Deboned chicken breasts for Goat Cheese Stuffed Chicken Breasts with Capocollo Ham.

I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.

Like this Goat Cheese Stuffed Chicken recipe?

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Goat Cheese Stuffed Chicken Breasts

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Goat Cheese Stuffed Chicken Breasts with Capocollo Ham

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

Goat Cheese Stuffed Chicken Breasts with Capocollo Ham. Goat cheese, garlic, oregano, sundries tomato and capocollo ham all combine for a deliciously different version of stuffed chicken breasts.

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Ingredients

• 4 large boneless chicken breasts
• 4 ounces soft goat cheese
• 1 clove minced garlic
• 1 tsp chopped fresh oregano
• ½ tsp black pepper
• 4 tbsp chopped sundried tomatoes
• 8 slices lean Capocollo ham or any ham of your choice
• 1 egg +2 tbsp water whisked together to form an egg wash
• 1 ½ cups cornflake crumbs or Italian bread crumbs

Instructions

1. Mix together the goat cheese, garlic, pepper, oregano, and sundried tomatoes. Divide into four equal portions and form into egg shaped balls. Wrap each cheese portion in 2 slices of the Capocollo ham.

2. Lay each chicken breast flat on a cutting board and season with salt and pepper on both sides. Using a very sharp knife, butterfly cut the breast in half, being careful not to cut all the way through.

3. Tuck the cheese and Capocollo stuffing into the chicken breast and dip the whole thing into an egg wash and then into the cornflake crumbs.

4. Place stuffed breasts onto a parchment lined baking sheet and bake in a 375 degree F oven for about 45-55 minutes or until a meat thermometer reads 170 degrees F.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 728Total Fat 24gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 12gCholesterol 273mgSodium 1983mgCarbohydrates 52gFiber 3gSugar 7gProtein 73g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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