Stuffed Chicken Breasts With Red Pepper And Goat Cheese Sauce

1. 1

   Using a small, sharp knife, cut a slit down the side of each chicken breast to form the breast into a pocket. Tuck 2 slices of prosciutto inside each breast.

2. 2

   Add half of the sliced garlic, the thyme and half the goat cheese, dividing these evenly between the two chicken pockets.

3. 3

   Fasten the chicken pocket, using either cook's string or wooden skewers.

4. 4

   In a large frying pan heat 2 tbsp of the olive oil until very hot. Add the chicken parcels, skin side-down, and fry for 5 minutes. Turn over and fry on the other side for a further 2 minutes.

5. 5

   Add the remaining garlic and sliced red pepper. Add the broth and season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 5 minutes until the chicken is cooked through.

6. 6

   Remove the chicken parcels from the pan and set aside, keeping warm. Add the remaining goat cheese to the pepper mixture. In a food processor or blender blend the pepper mixture until smooth. Heat the sauce through.

7. 7

   Divide the pepper sauce among two serving plates. Top with chicken parcels, sprinkle over torn basil and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.