4 ounces fresh goat cheese
1 tbsp whole milk
4 cloves garlic cloves, finely chopped
2 tbsp chopped flat leafed parsley
1 teaspoon chopped fresh oregano
1 tsp chopped fresh thyme)
2 tbsp basil
red chilies ground
2 tbsp olives, nicoise
salt & pepper to taste
6 boneless. skinless chicken breasts, halved about 6 ounces each.
2 tbsp extra-virgin olive oil
1/2 cup dry white wine
1/2 cup chicken stock or canned chicken broth
1/4 pound prosciutto or cooked pancetta
In a small bowl, mash together the goat cheese milk until smooth.
Add the garlic, parsley, basil, oregano, thyme, and red pepper flakes.
Mix in the olives and season to taste with salt and pepper.
Fry the Pancetta or slice the prosciutto and set aside.
Slice and pound each of the half breasts flat . Spread goat cheese mixture followed by a layer of prosciutto or cooked Pancetta. Roll up and secure with a toothpick through each end.
If serving later place rolled and stuffed breasts in the refrigerator
In a large frying pan, heat the oil over medium heat. Have ready a lid that is too small for the pan but will cover all the breasts. Cook the chicken on one side until it is golden brown 4 to 5 minutes. Turn the breasts, season with salt & pepper and set the small lid on top of the chicken in the pan. Continue to cook until the chicken is cooked through, 4 to 5 minutes.
Transfer the chicken to a warm serving platter. pour the wine into the pan and cook scraping up the flavorful brown bits stuck to the bottom of the pan. Cook until the wine has reduced by about half, 1 to 2 minutes. Add the chicken stock, season with salt and pepper, and cook until the sauce is reduced to a glossy syrup, about 1 minute. Drizzle the reduction over the chicken and serve.
Russ
Take care to account for all toothpicks used .
