Prosciutto-Wrapped Goat Cheese Stuffed Chicken with Roasted Cherry Tomatoes and Arugula

Yield 4

Author Madeline King

Prep time

35 Min

Cook time

1 H & 5 M

Total time

1 H & 40 M

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Prosciutto-Wrapped Goat Cheese Stuffed Chicken with Roasted Cherry Tomatoes and Arugula

Goat cheese is a lusciously tart, creamy soft cheese that's lower in calories than other kinds. We love how a little goes a long way; it melts and gives a pronounced, briny flavor. We combine our Vermont Creamery Goat Cheese with fresh herbs, garlic and crumbled hickory bacon. We stuff the mixture into local chicken and wrap them in prosciutto for a crispy finish. Roasted cherry tomatoes and arugula brighten the meal for a delicious, well-balanced weeknight go-to.

IngredientsUSMetric

Goat Cheese Filling

• 4 oz (1 package) Vermont Clover Honey Goat Cheese
• 4 oz cream cheese
• 3 Tbsp minced garlic
• 1/2 Tbsp. onion powder
• 1 Tbsp. fresh thyme leaves, finely chopped
• pinch of kosher salt and freshly ground pepper
• cooking spray or olive oil

Chicken

• 2 slices local hickory bacon
• 4 boneless, skinless chicken breasts
• pinch of kosher salt and freshly ground pepper
• 2 ounces (6 slices) prosciutto, sliced in half lengthwise

Roasted Cherry Tomatoes

• 5 lbs cherry tomatoes
• fresh thyme leaves

Arugula Salad

• 5-6 ounces fresh arugula
• juice of one lemon
• 3 tablespoons local olive oil of choice
• salt and pepper to taste

Instructions

1. In a food processor (or in a bowl, by hand) combine the goat cheese, cream cheese, garlic, onion and thyme. Season with salt and pepper to taste.
2. Preheat the oven to 350 degrees F. Cook the bacon in a medium cast iron skillet until crispy for about 8 minutes. Remove bacon on to a paper towel to absorb grease and to cool. Remove excess bacon fat from skillet, but leave enough to coat the pan. Let the skillet cool.
3. Place one piece of chicken between two sheets of plastic wrap and use a meat mallet to pound the chicken evenly to a ½ inch thickness. Season with salt and pepper. Repeat steps with remaining pieces of chicken.
4. Spread herbed cheese on each piece of pounded chicken. Crumble the bacon to bits over the top of the cheese. Roll 1 and 1/2 slices of prosciutto around each breast to cover.
5. Place each piece of wrapped chicken in the cooled cast iron skillet seam-side down.
6. On a separate pan, scatter the cherry tomatoes and drizzle with a couple tablespoons of olive oil. Season with salt and pepper.
7. Bake both pans until prosciutto edges on the chicken are crispy, about 30 minutes. Best served about five minutes after taking out of the oven - the perfect time to make the salad.
8. For the salad, simply toss all ingredients together in a large serving bowl. Enjoy!

Nutrition Facts

Calories

380.97

Fat (grams)

18.94

Sat. Fat (grams)

7.78

Carbs (grams)

5.45

Fiber (grams)

1.07

Net carbs

4.38

Sugar (grams)

2.79

Protein (grams)

45.61

Sodium (milligrams)

623.54

Cholesterol (grams)

139.49