01 November 2011

Chicken with Herbed Goat Cheese and Prosciutto

When I was trying to figure out what to make for dinner last night, I decided to get a little inventive and create something without consulting my cookbook library or the internet.  The end result was tasty enough to convince me that I don’t always need someone else’s help when putting together a dish.

Chicken with Herbed Goat Cheese and Prosciutto
  • 2 large boneless skinless chicken breasts, rinsed, dried, and pounded to 1 inch thickness
  • 1/2 cup goat cheese
  • 2 tbsp dry white wine
  • 2 tbsp fresh rosemary, minced
  • 1/2 tsp salt
  • freshly ground pepper
  • 2 slices Prosciutto di Parma
  • 1/2 cup dry white wine
  1. Preheat oven to 375.
  2. Combine goat cheese, 2 tbsp wine, rosemary, salt and pepper; mixing well.
  3. Spread goat cheese mixture on chicken breasts.  Top with prosciutto.
  4. Pour remaining wine into medium baking dish.  Place chicken, prosciutto side up, in baking dish.
  5. Bake in preheated oven for 20-25 minutes.