Categories: Chicken
Ingredients
- For the Garlic Herb Cheese:
- 2 oz. cream cheese, at room temp
- 2 oz. fresh goat cheese
- 1 1/2 garlic cloves, finely minced
- 1/2 tbsp fresh thyme leaves, finely chopped
- 1/2 tbsp fresh oregano leaves, finely chopped
- Kosher salt and black pepper
- For the chicken:
- 2 slices bacon
- 2 large chicken breasts
- Kosher salt and black pepper
- 6 slices prosciutto
- 2 tbsp olive oil
- 1 cup cherry tomatoes
- Fresh thyme and oregano sprigs
Directions
-
Make the Garlic Herb Cheese: In a food processor, combine the cream cheese, goat cheese, garlic, thyme, and oregano. Season to taste with salt and pepper.
-
ke the chicken: Preheat the oven to 350.
-
In a medium cast-iron skillet, cook the bacon over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels to cool. Pour off excess fat from the skillet, leaving enough to coat the pan. Let the skillet cool.
-
Place one piece of chicken between two sheets of plastic wrap, then use a meat mallet to pound the chicken into an even 1/2-inch thickness. Season with salt and pepper. Repeat with the remaining piece of chicken.
-
Spread each breast with half of the herbed cheese. Crumble the bacon over the cheese and roll up each chicken breast, starting from a short side. Wrap each roll in 3 pieces of prosciutto. Brush each roll with the olive oil and season lightly with pepper.
-
Place the chicken in the cast-iron skillet, seam-side down, then scatter the tomatoes around the chicken. Throw in the herb sprigs and bake until the chicken is cooked and some edges of the prosciutto are a little crispy, about 30 minutes.
-
Let the chicken cool for a few minutes, then slice each roll in half and serve that chicken with the tomatoes and oozy cheesy juices.