- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 chicken breasts
- 4 thin slices prosciutto crudo
- 2 cloves garlic, peeled and sliced thinly
- 1/4 tsp dried thyme, or 2 large sprigs fresh thyme
- 3 tbsp goats' cheese, such as Caprino
- 3 tbsp extra virgin olive oil
- 1 large red or yellow pepper, seeded and sliced into strips
- 4 tbsp chicken stock
- freshly ground salt and black pepper
- a large handful of leaves basil
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. Add half of the sliced garlic, the thyme and half the cheese, dividing these evenly between the two chicken pockets. Fasten the chicken pocket, using either cook's string or wooden skewers.
2. 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.
3. Add the remaining garlic and sliced red pepper. Add the stock 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.
4. Remove the chicken parcels from the pan and set aside, keeping warm. Add the remaining goats' cheese to the pepper mixture. In a food processor or blender blend the pepper mixture until smooth. Heat the sauce through.
5. Divide the pepper sauce among two serving plates. Top with chicken parcels, sprinkle over torn basil and serve at once.
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