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chicken breast

Stuffed Chicken Breasts

Dinner, Meats, PoultryTove Balle-PedersenComment
Stuffed Chicken Breasts

Stuffed Chicken Breasts


I have been experimenting with stuffing chicken breasts for years. I wanted to stuff cheese and some kind of vegetables. Most cheeses will melt and disappear during the cooking process, but somehow goat cheese works perfectly, and the flavors from the scallions and bell peppers pair well with the chicken and sage.

Serves 2.


  • 2 chicken breasts
  • 3 tablespoons goat cheese
  • 5 scallions, finely sliced
  • ¼ red bell pepper, diced
  • 1 teaspoon water
  • 2-4 sage leaves
  • 6 slices prosciutto
  • 100 ml white wine
  • a splash cream, optional


 Preheat the oven to 400℉ (200℃).

Mix the goat cheese with scallions, bell pepper and water, so you have a paste. Place a chicken breast on the cutting board. Cut a pocket into the breast horizontally from the side. Place half the cheese mixture into the pocket you just made. Place a sage leave on top of the chicken breast. Wrap 2-3 slices prosciutto round the chicken breast, to lock the mixture inside. Place chicken breast in an ovenproof dish. Repeat with the other chicken breast.

Pour the wine and cream into the dish, and cook the chicken in the oven for 40-45 minutes. 

Serve the chicken with pasta and a nice salad.