Stuffed Chicken Breasts
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. low fat Monterrey Jack Cheese,
sliced into 15 to 20
slices.
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 p
epper 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
th e oven to
375 degrees.
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, tw o
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. Once the breasts
are browned,
return them to the baking dish.
You can top the breasts with any extra slices
of ham or the
Monterrey Jack cheese. Once all the breasts have
been browned and
returned to the baking dish, place the dish in
the preheated oven
and cook for 15 to 20 minutes until the chicken
is cooked
through.
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