Stuffed Chicken Breasts With Red Pepper And Goat Cheese Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 boneless chicken breasts, with skin
• 4 slices prosciutto (thin slices)
• 2 garlic cloves, peeled and sliced thinly
• 1/4 teaspoon dried thyme
• 3 tablespoons goat cheese
• 3 tablespoons extra virgin olive oil
• 1 large red pepper, seeded and sliced into strips
• 4 tablespoons chicken broth
• salt and black pepper
• fresh basil leaf, torn

Recipe

• 1 using a small, sharp knife, cut a slit down the side of each chicken breast to form the breast into a pocket. tuck 2 slices of prosciutto inside each breast.
• 2 add half of the sliced garlic, the thyme and half the goat cheese, dividing these evenly between the two chicken pockets.
• 3 fasten the chicken pocket, using either cook's string or wooden skewers.
• 4 in a large frying pan heat 2 tbsp of the olive oil until very hot. add the chicken parcels, skin side-down, and fry for 5 minutes. turn over and fry on the other side for a further 2 minutes.
• 5 add the remaining garlic and sliced red pepper. add the broth and season with salt and freshly ground pepper. bring to the boil, reduce heat, cover and simmer for 5 minutes until the chicken is cooked through.
• 6 remove the chicken parcels from the pan and set aside, keeping warm. add the remaining goat cheese to the pepper mixture. in a food processor or blender blend the pepper mixture until smooth. heat the sauce through.
• 7 divide the pepper sauce among two serving plates. top with chicken parcels, sprinkle over torn basil and serve at once.