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!
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