Versatile chicken breasts work perfectly when stuffed with cheese, tarragon and chilli and wrapped in crispy proscuitto
Ingredients
- 140g soft goat's cheese (we used Pant-Ysgawn Farm Organic)
- zest ½ lemon
- ½ long red chilli (deseeded if you don't like it too hot), finely chopped
- 1 tbsp finely chopped tarragon
- 4 skinless chicken breasts
- 8 slices prosciutto
Method
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Heat oven to 190C/170C fan/gas 5. Beat together the goat’s cheese, lemon zest, chilli, tarragon and some seasoning. Cut a slit in the side of each chicken breast, ensuring that you don’t pierce through the other side. Using your fingers, make a pocket and stuff the cheese mix inside. Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly.
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Put on a baking tray, drizzle with olive oil and cook for 18-20 mins until cooked through but still moist, and the juices run clear.