Stuffed chicken breast is, in my opinion, one of those versatile recipes that you can tweak so many ways. It’s honestly not that difficult to prepare and you can make a few in advance to bake later on when you’re pressed for time. Situations like, oh, say your boyfriend’s mother is coming by for Easter dinner? Times like that, you need to have something up your sleeve.
What’s in it:
The filling you put in the chicken can vary depending on what you like. This version has herb goat cheese and diced spicy chorizo in it. You could also do; goat cheese and sundried tomatoes, spinach and blue cheese, mozzarella and portabella mushroom etc. (I generally use a cheese and add either a diced meat or vegetable.)
The same goes for either wrapping or topping the chicken. This time I wrapped loosely with prosciutto but you could use breadcrumbs or even a spice rub.
What you do:
- Mix the filling in a bowl and set aside
- Find the thickest part of the chicken breast and cut into it to make a “pocket”. (Be careful not to cut through the back, top or bottom or filling will leak out during cooking.)
- Fill the chicken breast with some of the mixture
- Wrap with chicken with prosciutto (or alternatively rub with spices/breadcrumbs.)
- Close the opening with a few toothpicks
- Arrange in a baking dish, cover with foil so it does not dry out while cooking
- Bake in an oven preheated to 375 for 35 minutes until chicken is cooked through
If you have any modifications or come up with an interesting filling, let me know.