Chicken stuffed with Goats Cheese, Serrano Ham and Tomato Recipe
Gary and Jane Langton · Main Course · Poultry · Provencal Recipes · TasteChicken 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.

Chicken stuffed with Goats Cheese, Serrano Ham and Tomato
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.
Ingredients
- 4 chicken breasts
- 4 slices Serrano ham
- 1 pkt soft goat cheese
- 1 small jar tomato pesto
- 12 fresh basil leaves
- 1 tbsp olive oil
- 1 tbsp butter
- salt and pepper
Instructions
- First beat out each chicken breast until it is about 1.5 cms thick.
- 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.
- Spread each chicken breast with 1 tsp of tomato pesto and then place a piece of Serrano ham on top.
- Place 3 basil leaves in a line at one end and spread 4 tsp of soft goats cheese on top.
- Starting at the top, by the goats’ cheese, roll the chicken into a cylindrical shape.
- Wrap the chicken breasts in cling film so they are tightly sealed and tie securely at each end.
- Place them in a large saucepan of simmering water, completely covered and simmer for 10 minutes.
- In a sauté pan, add the olive oil and butter.
- Remove the chicken from the cling film wrapping and sauté for 5 minutes until a nice golden brown, basting regularly with the butter.
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.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris (in my humble opinion). It …
Recipe for Roast Tomato Tart with Goat’s Cheese
June 9, 2017
A light and flaky bed of puff pastry smothered in tomato and shallot relish with thick tomato slices and soft melted goat cheese.…
A Perfect French Roasted Chicken
September 12, 2016
A simple one-pan main course of browned chicken, braised in apple cider and finished with cream. …
Roasted Chicken Ottolenghi Style with Fennel and Clementines
January 17, 2018
When I was growing up, I didn’t know that our style of serving meals growing up had a name. I know it as family style now but then, it was just how Mom and Dad did it. It wasn’t necessarily a daily thing, but I know it was served that way every Sunday evening. This …
No Comment