Spinach Goats Cheese And Pesto Stuffed Chicken Breast With A Lem

1. 1

   Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.).

2. 2

   Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese until well mixed.

3. 3

   Spread 2 teaspoons pesto over the inside of each breast to cover completely. Spread spinach mix down the centre of each breast lengthwise. Cut each tomato into 4 slices and place slices on top of spinach to run the length of breast. (1 Tomato per breast.).

4. 4

   Fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.

5. 5

   Lightly oil the bottom of a baking dish and place breasts inside. Bake breast in pre-heated oven 180c for 45-50 Min's or until chicken is cooked through. (cooking times will vary according to the thickness of breast.).

6. 6

   For The Sauce:

7. 7

   Heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.

8. 8

   Add Dijon, lemon juice and wine stir to combine, Add cream, cayenne, parsley and pepper to taste. Heat sauce over medium heat until sauce has thickened.

9. 9

   Note: You can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.

10. 10

    To serve: Slice chicken in half, plate and drizzle with sauce.

* Per serving · 4 servings · Values may vary.