Recipe: Goat Cheese Stuffed Chicken Breasts

It dawned on me the other day that some of my favourite blogs (such as this one) are those that feature recipes.  I'll be honest and admit that I rarely actually make these recipes.  Mostly I just enjoy staring at the pictures and/or dish name and/or ingredient list.  Anyway, it seems fitting that I should occasionally include recipes in my own blog - so you too can dream of how the food you could make might taste.  Or actually try making it.  Whatever works for you.

If you've ever been over to our place for dinner, there's a good chance you've eaten this title dish.  It just so happens we made it last night when we hosted a dinner party, so I suppose I have goat cheese stuffed chicken on the brain.  Overall it's a pretty "safe" option, as I'm pretty sure everyone who eats meat eats chicken.  It's also incredibly tasty without being heavy like pasta or controversial like fish.  The original recipe was taken from the Williams & Sonoma Bride and Groom cookbook (received as a wedding gift over two and a half years ago....scary).  Anyway, for a party of four you will need:

- 4 boneless skinless chicken breasts

- 4 slices prosciutto 

- 1 package goat cheese

- 8-12 sage leaves

- 3 large eggs

- 1 cereal bowl full of bread crumbs

- 1 cereal bowl full of flour

- salt and pepper

- extra virgin olive oil

Rub chicken breasts with salt and pepper.

Carefully slit the chicken breasts (down the thickest side), making a small "hole" big enough to fit 2-3 sage leaves, 1 slice of prosciutto, and however much goat cheese you can stuff inside.  

Stuff said ingredients inside chicken breasts (prosciutto first, followed by the sage, and finally the goat cheese).

Assemble 3 cereal bowls full of flour, whisked eggs, and bread crumbs.  Coat chicken breasts with flour, then egg, then bread crumbs (order is essential) by dipping them in the bowls.

Heat 2-3 tablespoons of olive oil in a frying pan.  Cook chicken breasts in frying pan.  Be careful not to overcook (seriously, it ruins the taste).

Usually we serve the chicken with some version of potatoes.  Roasted parisian with olive oil and rosemary are my favourite, but alas they don't seem to sell parisian potatoes in Kingston.  Last night we served it with mashed potatoes and Greek salad.