Stuffed Chicken Breasts
Ingredients
- 6 to 8 boneless chicken breasts
- 1/4 cup olive oil
- Salt and pepper
- 8 oz. goat cheese
- 1 Tbsp. marjoram
- 1 clove garlic (minced)
- 8 oz. thin slices of Smithfield ham or Prosciutto
- 8 oz. Monterrey Jack Cheese, sliced into 15 to 20 slices.
Instructions
- Slice each chicken breast in half diagonally, nearly all the way through, and open to form two even halves.
- It is easier to cut the chicken if it is partially frozen.
- Place the breasts in a shallow baking dish and cover with olive oil.
- Add salt and pepper to taste and allow to marinate for 30 minutes.
- Meanwhile, combine goat cheese, marjoram and garlic and mix well to make a paste.
- It is easier to do this if the goat cheese is at room temperature.
- Pour some of the olive oil from the baking dish into a frying pan and heat to medium/high.
- Preheat the oven to 375 degrees.
Notes
- Working in the baking dish, take each breast and spread one half with the goat cheese.
- Top with a slice of ham and cover with slices of Monterrey Jack cheese.
- Fold the other half over and repeat with the other breasts.
- Gently transfer the breasts, two or three at a time, into the hot frying pan.
- Fry the breasts on one side until lightly browned and then carefully flip with a spatula to brown the other side.