Posted by: marthabernie | February 25, 2014

CHICKEN STUFFED WITH CHEESE AND TARRAGON

Back a few months ago, I was asked to be one of the home cook taste team for the British cooking magazine, BBC GOOD FOOD.  I posted back then the aubergine (eggplant) recipe that I tried.  What follows is the second recipe.  I made it originally with goat’s cheese but have made it twice since then and used Feta cheese and herbed Ricotta cheese, which I prefer to the goat’s cheese.  I have also used sage in place of the tarragon with the Feta cheese.

CHICKEN STUFFED WITH GOAT’s CHEESE and TARRAGON

5 oz soft goat’s cheese

zest of half a lemon

1/2 long red chili, deseeded and finely chopped

1 tablespoons finely chopped tarragon

4 skinless chicken breasts

8 slices prosciutto

 

Heat oven to 375 degrees F.  Beat together goat’s cheese, lemon zest, chili, tarragon and some salt and pepper (I used white pepper also).  Cut a slit in the side of each chicken breast, ensuring that you don’t pierce through the other side.  Using your fingers, make a pocket and stuff the cheese mix inside.  Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly.  Put on a baking tray, drizzle with olive oil and cook for 18 to 20 minutes until cooked through but still most, and the juices run clear.

ENJOY!


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