Goat Cheese and Prosciutto-Stuffed Chicken
with Peach Panzanella
Stuffed, sizzled and seriously next-level - this pesto and cheese-stuffed prosciutto-wrapped chicken is what dreams are made of! A peach and cucumber salad balances out the meal with a touch of sweetness, texture and freshness.
Allergènes:
Lait
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation40 minutes
Temps de cuisson10 minutes
DifficultéFacile
Ingrédients
quantité par portion
2 pièce(s)
Poitrines de poulet
50 g
Prosciutto
1 pièce(s)
Pomme de terre Russet
1 pièce(s)
Fruit à noyau
1 pièce(s)
Mini concombres
56 g
Mélange printanier
¼ tasse(s)
Pesto au basilic
(Contient: Lait Peut contenir : Soya, Sulfites)
2 pièce(s)
Fromage à la crème
(Contient: Lait)
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Petit bol
•Grande poêle antiadhésive
•Grand bol
Instructions
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and the middle of the oven, rotating sheets halfway through.)
2
- Meanwhile, cut four sections off stone fruit, avoiding the pit. Cut each section into 1/4-inch slices.
- Cut cucumber into 1/4-inch moons.
3
- Remove 4 slices of prosciutto (use all for 4 servings) from the packaging and set aside.
- On a seperate cutting board, carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1-inch intact on the other end.
- Open up chicken like a book.
- In a small bowl, combine cream cheese and half the pesto. Mash together with a fork to combine.
- Top one side of each chicken breast with filling, then fold other side over filling to close.
4
- Wrap prosciutto slices around each chicken breast. (TIP: Overlapping strips by 1 inch helps keep proscuitto on chicken!)
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Pan-fry 3-4 min per side, until golden.
- Remove from heat.
- Transfer chicken to an unlined baking sheet.
- Roast in the bottom of the oven for 16 - 18 min, until cooked through.**
5
- When chicken is almost done, in a large bowl, toss together spring mix, peaches, cucumbers and remaining pesto. Season with salt and pepper.
6
- Divide roast potatoes, chicken and salad between plates.
