Stuffed Chicken Breasts With Red Pepper and Goat Cheese Sauce

Recipe by English_Rose
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READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add half of the sliced garlic, the thyme and half the goat cheese, dividing these evenly between the two chicken pockets.
  • Fasten the chicken pocket, using either cook's string or wooden skewers.
  • 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.
  • 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.
  • 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.
  • Divide the pepper sauce among two serving plates. Top with chicken parcels, sprinkle over torn basil and serve at once.
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