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Stuffed Chicken Breasts with Red Pepper and Goat’s Cheese Sauce

This recipe comes from Valentina Harris.Valentina is an authority on Italian food and food culture and a respected member of the International Association of Culinary Professionals. In 1984, Valentina published Perfect Pasta and has since gone on to publish many more books on Italian Cookery.

Valentina has featured regularly on TV and her latest cookery series for the Carlton Food Network, ‘Cucina Valentina’, is filmed in Tavernelle, Italy, where she rums her owm cooking school providing wonderful week long holidays where guests can relax and increase their culinary knowledge.


2 chicken breasts, boned but with the skin left on
4 thin slices prosciutto crudo
2 cloves garlic, peeled and sliced thinly
1/4 tsp dried thyme or 2 large sprigs fresh thyme
3 tbsp soft goats cheese such as Caprino
3 tbsp extra-virgin olive oil
1 large red or yellow pepper, seeded and sliced into strips
4 tbsp chicken stock
sea salt and freshly ground black pepper
a large handful of fresh basil leaves, torn

  • Using a small, sharp knife, cut a slit down the side of each chicken breast to form the breast into a pocket. Tuck 2 slices of prosciutto inside each breast. Add half of the sliced garlic, the thyme and half the cheese, dividing these evenly between the two chicken pockets. Fasten the chicken pocket, using either cook’s string or wooden skewers.
  • In a large frying pan heat 2 tbsp of the olive oil until very hot. Add in the chicken parcels, skin side-down, and fry for 5 minutes. Turn over and fry on the other side for a further 2 minutes.
  • Add in the remaining garlic and sliced red pepper. Add in the stock and season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 5 minutes until the chicken is cooked through.
  • Remove the chicken parcels from the pan and set aside, keeping warm. Add the remaining goat’s cheese to the pepper mixture. In a food processor or blender blend the pepper mixture until smooth. Heat the sauce through.
  • Divide the pepper sauce among two serving plates. Top with chicken parcels, sprinkle over torn basil and serve at once.

Serves 2

    Valentina Harris

© Valentina Harris