What a spectacular dish, and easy to make too! Don’t forget that the sauce can be used in other recipes
since it is such a classic. It is a little tricky to learn to pound the chicken flat so that it rolls easily, but a little
time is all it takes to get it right. It is worth the trouble for sure. Some recipes call for a small pocket to be cut
in each breast to make room for the stuffing. That never works out well for me so here I just pound the chicken
flat and roll it up – it works every time!
For the chicken and filling:
4 boneless skinless chicken breast halves, pounded flat to ½ inch thick or less, maybe nearly ¼ inch
4 ounces goat cheese, or “chevre”
4 ounces prosciutto, or other ham sliced thin and chopped fine (may omit)
8 basil leaves
Salt and Pepper to taste
Optional parsley or cilantro for garnish
Toothpicks to pin the rolled up chicken together
For the sauce:
2 tablespoons olive oil
1 onion, peeled and diced
4 cloves garlic, peeled and chopped fine
¾ cup chicken stock ( I use Better Than Bouillon according to label directions )
½ cup white wine
1 tablespoon Dijon mustard
1 tablespoon capers (may be omitted in a pinch)
Pounding the chicken breasts flat is always fun. You may want to cheat and slice a bit off the thickest part
of the larger breast pieces. If I have to pound a breast that starts out too thick the meat starts to disintegrate.
Use a kitchen mallet if you have one, but be sure to use the flat side of the mallet and not the tenderizer side.
You can work the mallet over the chicken breast from the middle of the breast toward the sides to flatten and
spread it out.
To assemble the chicken, place a one ounce portion of the goat cheese plus two basil leaves near the end
of one of the pounded breasts. Distribute a one ounce portion of the prosciutto or ham if you are using it.
Roll up the breast and secure it with a toothpick or two. Use plastic wrap to cover all the breasts and
refrigerate for thirty minutes or more. This will firm up the assembled breasts and help them to stay rolled up
during the next steps.
Heat the olive oil in a large skillet until it is just hot then bring the assembled chicken breasts out of the
refrigerator and brown them on all sides in the oil then set them aside. Do not discard any olive oil or juices
from the chicken.
Sauté the garlic in the same pan with the olive oil and chicken juices for a few moments. Add the onion
and continue to sauté until the onion either starts to turn translucent or starts to turn a little brown.
Add the wine and scrape any onion or garlic stuck to the pan to complete the deglazing process. Now add
the chicken stock, Dijon mustard and the capers. Simmer all this on medium heat, stirring occasionally, until
the volume of liquid reduces to almost half.
Combine the browned chicken breasts along with all of the simmered stock mixture into an open baking
pan and bake at 350 degrees for about 20 minutes or until the chicken is cooked through. Serve with the
optional garnish and enjoy!
Stuffed Chicken with Goat Cheese