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Chicken stuffed with Goats Cheese, Serrano Ham and Tomato Recipe

Chicken breasts can be much more interesting if stuffed and rolled, especially as the cooking method I use helps them to stay moist and succulent. There are various options for the stuffing, but my favourite is goats’ cheese with Serrano ham and a few basil leaves.



Goat Cheese Stuffed Chicken @Masdaugustine
Chicken stuffed with Goats Cheese, Serrano Ham and Tomato
Print Recipe
A very delicious variation of Chicken Cordon Bleu, the tartness of the creamy goat cheese paired with the fresh basil and serrano ham compliment and balance the moist and tender chicken.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Goat Cheese Stuffed Chicken @Masdaugustine
Chicken stuffed with Goats Cheese, Serrano Ham and Tomato
Print Recipe
A very delicious variation of Chicken Cordon Bleu, the tartness of the creamy goat cheese paired with the fresh basil and serrano ham compliment and balance the moist and tender chicken.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. First beat out each chicken breast until it is about 1.5 cms thick.
  2. To do this place the chicken breast on a board, cover with a piece of cling film and beat gently with a rolling pin, making sure you don’t make any holes in the meat.
  3. Spread each chicken breast with 1 tsp of tomato pesto and then place a piece of Serrano ham on top.
  4. Place 3 basil leaves in a line at one end and spread 4 tsp of soft goats cheese on top.
  5. Starting at the top, by the goats’ cheese, roll the chicken into a cylindrical shape.
  6. Wrap the chicken breasts in cling film so they are tightly sealed and tie securely at each end.
  7. Place them in a large saucepan of simmering water, completely covered and simmer for 10 minutes.
  8. In a sauté pan, add the olive oil and butter.
  9. Remove the chicken from the cling film wrapping and sauté for 5 minutes until a nice golden brown, basting regularly with the butter.
Recipe Notes

To serve, slice the chicken breasts diagonally into thick slices and serve with dauphinoise potatoes, a chicken and masala jus, haricot beans and a few roasted cherry tomatoes.

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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple nights at Mas d'Augustine to savour her cooking first hand.

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