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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

Goat Cheese 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.

Deboned chicken breasts for Chicken Parmesan Lasagna.

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

Goat Cheese Stuffed Chicken Breasts

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Our top Ten Chicken Recipes of the past 10 years. Image collage for Pinterest

Goat Cheese and Capocollo Stuffed Chicken Breasts
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
 
A delicious dinner party recipe that impresses, even though it's quite easy. You can prepare the stuffed chicken breasts in advance and pop them into a hot oven once your guests arrive.
Course: Dinner
Servings: 4
Author: Barry C. Parsons
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.
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Recipe Rating




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Sue

Saturday 18th of April 2009

Hi BarrieI can't wait to try this recipe!!I love goat cheese and any recipes to do with it. What a great dinner party recipe this would be!!Thanks so much,Sue from Toronto

Barry C. Parsons

Saturday 18th of April 2009

You must have missed this one recently. I use either a honey dijon or a balsamic vinagrette for this salad. A simple balsamic reductio is also good just drizzled on top.

http://www.rockrecipes.blogspot.com/2009/04/strawberry-spinach-goat-cheese-salad.html

Anonymous

Saturday 18th of April 2009

The chicken recipe looks delicious. However, it was the salad that caught my eye. Is it a strawberry spinach salad? I had a salad at a local restaurant earlier this week with strawberries, spinach and toasted slivered almonds. It was so good that I wanted to ask for the recipe!! Do you have a recipe for this salad? What type of dressing do you serve with it? I really enjoy your site and I check back daily looking for new recipes. Thank you.

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