Spinach Goats Cheese and Pesto Stuffed Chicken Breast With a Lem

READY IN: 1hr 10mins




  • Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.).
  • Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese until well mixed.
  • 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.).
  • Fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.
  • 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.).
  • For The Sauce:
  • Heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.
  • 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.
  • Note: You can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.
  • To serve: Slice chicken in half, plate and drizzle with sauce.