By ChefD

January 30, 2015

chef d, ChefD, chicken, chicken breast recipe, Free Range Chicken, Recipes

By ChefD

January 30, 2015

chef d, ChefD, chicken, chicken breast recipe, Free Range Chicken, Recipes

Many wonderful flavours in this one!

Ingredients for Stuffed Prosciutto Wrapped Chicken Breasts:

  • 8 Nutrafarms Chicken Breasts
  • 16 slices Piller's prosciutto
  • 8 tsp goat’s cheese
  • 2 Ontario hot house red peppers
  • 1 pint Ontario grape tomatoes
  • ½ cup Henry of Pelham Chardonnay
  • 1 tbsp finely chopped fresh basil.
  • Season with Salt and Pepper

Instructions for Stuffed Prosciutto Wrapped Chicken Breasts:

  1. Cut into the fatter section of the chicken breast and make a ½ inch cut to make a pocket. Stuff the pocket with 1 tsp of Goats cheese. Wrap Prosciutto around chicken breast and place on a parchment lined baking sheet and cook in a 400 degree oven for 12-15 minutes until chicken reaches 180 degrees.
  2. Grill peppers until all the skin is black, place in a Ziploc bag and let sit ½ hour, peel skins off the peppers, and take all the seeds out of the peppers.
  3. In a small saucepan add basil, tomatoes, peppers, and basil. Bring mixture to a boil for about 5-7 minutes. Purée until smooth and season with salt and pepper.
  4. Place a tbsp of Roasted Pepper/tomato sauce over the cooked chicken and serve with your favourite side dishes.
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ChefD

Chef Darryl Fletcher has been working with Nutrafarms for nearly a decade. His passion for making Canadian comfort while using locally-raised, Ontario ingredients is evident in every bite.

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