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 with Capocollo Ham.
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.
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.
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- 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
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.
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.
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.
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.