Post by ellise on Jul 12, 2005 6:52:30 GMT 10
6 to 8 boneless chicken breasts
1/4 cup olive oil
Salt and pepper
8 oz. goat cheese
1 Tbsp. marjoram
1 clove garlic, minced
8 oz. thin slices of Smithfield ham or Prosciutto
8 oz. Monterrey Jack Cheese, sliced into 15 to 20 slices.
Slice each chicken breast in half diagonally, nearly all the way through, and open to form two even halves.
It is easier to cut the chicken if it is partially frozen. Place the breasts in a shallow baking dish and cover with olive oil.
Add salt and pepper to taste and allow to marinate for 30 minutes.
Meanwhile, combine goat cheese, marjoram and garlic and mix well to make a paste.
It is easier to do this if the goat cheese is at room temperature.
Pour some of the olive oil from the baking dish into a frying pan and heat to medium/high.
Preheat the oven to 375°F.
Working in the baking dish, take each breast and spread one half with the goat cheese.
Top with a slice of ham and cover with slices of Monterrey Jack cheese.
Fold the other half over and repeat with the other breasts.
Gently transfer the breasts, two or three at a time, into the hot frying pan.
Fry the breasts on one side until lightly browned and then carefully flip with a spatula to brown the other side.
Once the breasts are browned, return them to the baking dish.
You can top the breasts with any extra slices of ham or the Monterrey Jack cheese.
Once all the breasts have been browned and returned to the baking dish, place the dish in the preheated oven and cook for 15 to 20 minutes until the chicken is cooked through.
The Skinny: Use low fat cheeses.
1/4 cup olive oil
Salt and pepper
8 oz. goat cheese
1 Tbsp. marjoram
1 clove garlic, minced
8 oz. thin slices of Smithfield ham or Prosciutto
8 oz. Monterrey Jack Cheese, sliced into 15 to 20 slices.
Slice each chicken breast in half diagonally, nearly all the way through, and open to form two even halves.
It is easier to cut the chicken if it is partially frozen. Place the breasts in a shallow baking dish and cover with olive oil.
Add salt and pepper to taste and allow to marinate for 30 minutes.
Meanwhile, combine goat cheese, marjoram and garlic and mix well to make a paste.
It is easier to do this if the goat cheese is at room temperature.
Pour some of the olive oil from the baking dish into a frying pan and heat to medium/high.
Preheat the oven to 375°F.
Working in the baking dish, take each breast and spread one half with the goat cheese.
Top with a slice of ham and cover with slices of Monterrey Jack cheese.
Fold the other half over and repeat with the other breasts.
Gently transfer the breasts, two or three at a time, into the hot frying pan.
Fry the breasts on one side until lightly browned and then carefully flip with a spatula to brown the other side.
Once the breasts are browned, return them to the baking dish.
You can top the breasts with any extra slices of ham or the Monterrey Jack cheese.
Once all the breasts have been browned and returned to the baking dish, place the dish in the preheated oven and cook for 15 to 20 minutes until the chicken is cooked through.
The Skinny: Use low fat cheeses.