|Prep Time||20 minutes|
|Cook Time||20 minutes|
|Passive Time||1 hour|
- 1 boneless skinless chicken breast
- 1 Tbsp Dijon mustard Or as much as needed to apply a thin coat on the inside of the chicken
- 3 oz herbed goat cheese
- 10 leaves fresh basil Or as much as needed to have a layer of leaves on the chicken, to your taste
- 3 oz prosciutto ham
- Butterfly the chicken breast by cutting through almost to the edge, then folding open, like a book.
- Lay a longish piece of cling wrap down. You will be assembling the chicken on top of it, then wrapping it using the cling wrap, so it needs to be long enough to accommodate the assembly process.
- Lay the prosciutto out, overlapping slightly. Adjust how you lay out the ham depending no the shape and size of the slices, and the size of the cut chicken breast. Lay the chicken on top of the prosciutto. Spread the mustard over the chicken. You can adjust the amount depending on your taste, but you will want to keep it a pretty thin layer. Place the basil leaves on the chicken, again adjusting for taste, but you should keep to only 1 layer or it will over power the other flavors. Place dollops of the goat cheese on the chicken, trying to keep just a thin layer.
- Using the cling wrap to help, roll the chicken up with the prosciutto covering it, then fold the top and bottom of the cling wrap over the bundle, and roll the sides up to make it as tight as possible. Refrigerate for one hour.
- Heat oven to 350F. Place a roasting pan in the oven when preheating. Using a thick bottomed pan, add olive oil and heat to medium heat. Remove the cling wrap from the chicken and brown on each side, about 1 - 2 minutes per side. If making several, you may need to cook in batches to avoid crowding the pan or reducing the heat to much. Place in the hot roasting pan for 12 - 15 minutes, until chicken is cooked through.
- When chicken is cooked, cover with foil and let sit at least 5 minutes.
I found that the prosciutto was a bit tough after cooking, so you may prefer to skip the browning process. In which case, rather than placing the roasting pan in the oven to heat spray it with non-stick spray, place the chicken in the pan, and bake for about 15 - 20 minutes, or until chicken is cooked through. That's what I will do next time.
If you'd like, you could try using bacon, which is less expensive, and I feel would work well with the browning first then hot pan method.
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