This Chicken is so Gouda

by

All photos by Ray Hydrick

You ever have one of those recipes that you loved to cook but somehow it dropped from your menu list?  Well, this is one of mine.  Yes, it is a stuffed chicken but with a little twist. 

What makes this so good is the smoked gouda stuffed in the middle.  It gives the chicken a rich, smokey flavor.  Then top it off with the chicken wrapped in salty prosciutto…Oh my, it’s tasty. 

Kitchen Mischief Public Service Announcement
Hey kids, before we get started, let’s talk about a chicken safety tip.  You hear salmonella this, salmonella that but it is serious, so here is a simple tip and cool tool to help.   TIP: Wash your hands after handling chicken – easy right? But it’s easy just to wipe your hands on a rag or on the water or using the soap pump just to touch it again to contaminate yourself.  So I found this cool product from Lysol for germs freaks like me.  It’s an No-Touch Soap System, so you don’t have to touch the pump…motion senors make it happen.  Yeah!

The gift that keeps on giving a germ freak a happy feeling.

Smokey Stuffed Chicken (2 servings)
2 boneless, skin-less chicken breasts
4 ozs prosciutto (6 very thin slices)
2 slices smoked Gouda
4 tablespoons sun-dried tomatoes
Olive oil
Kosher salt and cracked pepper

Pre-heat the oven to 425 degrees.  Wash and pat dry your chicken breasts.  Using a flat palm, press the chicken and with a sharp knife, slowly cut a small slit in the meatiest part of the breasts.

Watch your fingers by keeping your palm flat.

Stuff the Gouda and sun-dried tomatoes in the pocket you created.

It doesn't look pretty but it is necessary.

Salt and pepper both sides of the breasts.  Take the prosciutto slices and wrap the breasts overlapping and creating a seam on one side.

Meat wrapped in meat...what could be better?

Over medium-high, pre-heat a oven-proof saute pan with a drizzle of olive oil.  Sear each side of the breasts for 2 minutes or until slightly browned.  Place in the oven and cook for another 20-25 minutes.  Remove from the oven and let the chicken rest for 5 minutes before slicing.

Hot from the oven to rest

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5 Responses to “This Chicken is so Gouda”

  1. Marty Says:

    Wow.. this recipe sounds good. Can’t wait to try it!!!

  2. Jamie Says:

    Sounds and looks delicious. If you ever need an official taster for your meals, please let me know. I can’t wait to try this recipe out – might have to wrap the cheese with the prosciutto before stuffing it in the chicken.

  3. Dave Says:

    I think this would be fabulous paired with a small fruit cup.

    • Matthew Says:

      Dave, you think everything should be replaced with a fruit cup…like your Little Dewey BBQ sandwiches that you usually eat in the shadows of the football stadium.

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