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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the ...
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
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 ...
No Comment