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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Recipe for Saffron Chicken with Potato and Courgette Bake
September 8, 2017
This savoury recipe for Saffron Chicken comes from the Mirabeau Wine kitchen in the Var. The chicken is matched with an easy side dish of potato and courgette (zucchini). …
Easy Dessert Strawberry Basil Soup Recipe
July 8, 2020
All you need is four (4) ingredients, about 5 minutes to prepare and a couple of hours to let it cool. Strawberry Basil Soup is a great summer dessert paired with rosé bien sûr.…
Comfort Food Roast Chicken for Dinner
March 13, 2020
Sometimes life is just too complicated, too busy and too connected. Those are the moments when you crave comfort food, family-style dining and meals with friends. This roast chicken is cooked with saffron, rosemary and lemon. I served it with roasted potatoes and peas for a simple Sunday dinner. And the best part? There may …
Delicious Paella Recipe Served With a Rosé from Bandol in Provence
August 30, 2024
Playing around with this recipe for paella (Arroz con Pollo) took me years to perfect. Paella is a Spanish dish from the Valencian Community but is often found in Provencal markets. The exact ingredients are up to the chef, but this version was inspired by Jacques Pépin’s Arroz con Pollo, and his recipe called for …
No Comment