This ain't your momma's chicken. You're sure to wow with this dish! & I promise, its not nearly as hard as it sounds!
Prep: 25 mins Cook Time: 30 mins
For the Chicken-
2 large boneless skinless chicken breasts
Sea Salt & Freshly Ground Black Pepper
6 Slices of Proscuitto
2 Tbsp Olive Oil
1 cup Cherry Tomatoes (I love a good medley)
Fresh Thyme Sprigs
Fresh Basil Leaves (optional)
For the Herb Cheese-
2 Oz Room Temperature Cream Cheese (I used Dairy-Free Cream Cheese, due to allergy to Casein protein)
2 Oz Goat Cheese
1/2 Cup Basil Pesto (I love Fry's Private Selection)
1/2 Cloves of Garlic (I use Trader Joes minced garlic)
1/2 Tbsp Fresh Oregano, finely chopped
Sea Salt & Fresh Black Pepper
2 Bacon Slices
Lets get started!
The herb cheese is beyond easy. Start by cooking your bacon slices in a pan over medium high heat, 4-6 minutes on each side. Caution: watch for splatter. Set aside when done and cover with a paper towel. Next, in either a food processor or by hand, combine cream cheese, goat cheese, garlic, and oregano. Mix well, & season with salt and pepper. Once bacon has cooled down, crush into bacon bits and mix into your cheese spread. Set aside for now.
Now to the chicken. Preheat oven to 350F.
First, start with trimming all the fat off your chicken breasts. Basically all the white parts. Next, you have two options, either cover chicken with plastic wrap on your cutting board and take out all pent up frustration pounding it out to an even (roughly) 1/2 inch. *You can use a meat mallet or a flat base pot/pan.* Be sure to cover chicken completely. Nobody likes raw chicken splatter getting all over! Your other option is carefully cut your chicken breasts into two thin pieces. (This is my preferred method due to my shoulder injury.) Season each chicken breast with salt and pepper on both sides.
Lay your chicken breasts out flat. By cutting mine into thin slices, I was allotted four pieces. Lay them length wise up, spread some of your herb cheese onto each one. Spread the cheese with the curved size of a spoon. Roll up the chicken breast, starting with the shorter side. You want the widest part of you chicken to be the outer layer. Next, take 2 slices of prosciutto and wrap them width wise across. Use 2-3 tooth picks (depending on how well its holding) to hold the rolled chicken and prosciutto in place. Your chicken is now ready for cooking!
Line an oven safe dish with foil, this simply makes clean up much easier. Drizzle a light amount of olive oil in the dish, just enough to cover the bottom. Place the chicken seam side down into your oiled dish, scatter your rinsed cherry tomatoes around the chicken. Add the herb sprigs around and on top of the chicken. You really can't add to much, it's just more flavor and aroma that will be absorbed into your dish. Top with basil leaves and bake until the prosciutto is crispy, approximately 30 mins.
Once the chicken is done, remove from your dish and let it cook for a few minutes. When ready to serve, you can either leave them whole or cut them in half for your guests to see that yummy, oozy goodness that you just worked so hard on. Although really, was it really that hard? Nope! But they don't need to know that!
I paired the chicken with two side dishes.
I know this may seem like a lot, but I promise it's not nearly as difficult as it sounds. I'd love to hear if you make this. Be sure to tell me what you, and your guests thought! Also, if you do anything differently, please feel free to let me know! It is a pretty adaptable recipe, by no means do you have to follow this recipe to a T for great results. I absolutely love to cook, and nothing makes me happier than hearing someone enjoyed my food.
Happy cooking and even happier eating! YUM! ENJOY!
We love food. Who doesnt? Ash loves to cook, and Lex loves to bake. Perfect duo right? Dinner. Desert. Wine. DONE.