Spinach Goats Cheese And Pesto Stuffed Chicken Breast With A Lem

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 large chicken breasts
• 200 g baby spinach
• 300 g soft fresh goat cheese, all rind removed
• 8 teaspoons basil pesto (i use about 2 teaspoons per breast, or enough to cover breast completely.)
• 4 sun-dried tomatoes, in oil, drained
• 8 slices prosciutto
• 1 cup milk
• 1 teaspoon chicken stock powder
• 1 1/2 teaspoons cornflour
• 3 teaspoons dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons dry wine
• 1 tablespoon parsley, finely chopped
• 2 tablespoons cream
• 1 pinch cayenne
• pepper

Recipe

• 1 pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.).
• 2 boil spinach until tender, drain and squeeze out all excess water. in a bowl combine spinach with goats cheese until well mixed.
• 3 spread 2 teaspoons pesto over the inside of each breast to cover completely. spread spinach mix down the centre of each breast lengthwise. cut each tomato into 4 slices and place slices on top of spinach to run the length of breast. (1 tomato per breast.).
• 4 fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.
• 5 lightly oil the bottom of a baking dish and place breasts inside. bake breast in pre-heated oven 180c for 45-50 min's or until chicken is cooked through. (cooking times will vary according to the thickness of breast.).
• 6 for the sauce:.
• 7 heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.
• 8 add dijon, lemon juice and wine stir to combine, add cream, cayenne, parsley and pepper to taste. heat sauce over medium heat until sauce has thickened.
• 9 note: you can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.
• 10 to serve: slice chicken in half, plate and drizzle with sauce.