Chicken Breasts Stuffed with Goat's Cheese, Basil, and Sundried Tomatoes

We went out for Valentine's dinner at a local restaurant and one of the entrees on the menu was a chicken breast stuffed with goat's cheese, fresh basil, and sun dried tomatoes, and wrapped in a layer of thinly sliced Italian ham or prosciutto. It was tasty, but a bit dry. We were sure we could imitate it but make improvements.















Prepare the following for 6 servings:

• 6 boneless & skinless chicken breasts
• 1/2 cup fresh basil chopped
• 1/2 cup sun dried tomatoes already soaked, drained and chopped
• 3/4 cup goats cheese
• dash of essence
• fresh ground pepper
• approximately 18 thin slices prosciutto.

Using a food processor, whiz the cheese, tomatoes, basil and seasoning until smoothly mixed.















Lay the prosciutto out on a clean surface.















(Allow 2 slices for each breast and hold back the rest to wrap after stuffing each breast.) Lay each chicken breast on a pair of ham slices and slice open each breast to receive the filling.















Put a generous portion of filling in each chicken breast and close.















Wrap each in the prosciutto ham and use another slice to cover any exposed chicken or filling.
Drizzle some olive oil in a casserole pan and lay the stuffed chicken breasts in the pan.















Drizzle olive oil over all, cover with foil and bake in a 350 degree oven for an 30-40 minutes or so. Ham should be crisp and chicken cooked, with clear juices in pan.















The restaurant served this with with risotto and lovely steamed vegetables.

My version was served today with pasta and a fresh made vegetable tomato sauce. Fresh homemade buns and a baby greens salad with a tangy balsamic vinegrette rounded out the meal. And of course hot pickled peppers on the side for spice.

Mmm mama mia!