Many different wonderful flavours in this one!
Ingredients
8 Nutrafarms Chicken Breasts
16 slices Pillers prosciutto
8 tsp goat’s cheese
2 Ontario hot house red peppers
1 pint Ontario grape tomatoes
½ cup Henry of Pelham Chardonnay
1 Tbsp finely chopped fresh basil
Season with Salt and Pepper
Prep & Directions
1. Cut into the fatter section of the chicken breast and make a ½ inch cut to make a pocket. Stuff the pocket with 1 tsp of Goats cheese. Wrap Prosciutto around chicken breast and place on a parchment lined baking sheet and cook in a 400 degree oven for 12-15 minutes until chicken reaches 180 degrees.
2. Grill peppers until all the skin is black, place in a zip loc bag and let sit ½ hour, peel skins off the peppers, and take all the seeds out of the peppers.
3. In a small saucepan add basil, tomatoes, peppers and basil. Bring mixture to a boil for about 5-7 minutes. Puree until smooth and season with salt and pepper.
4. Place a tbsp of Roasted Pepper/tomato sauce over cooked chicken and serve with your favourite side dishes.