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Chicken Stuffed with Goat’s Cheese and Tarragon

Take a mere six ingredients and transform them easily into something quite special! Soft goat cheese is mixed with lemon zest, red chili, and fresh tarragon, then tucked inside a boneless chicken breast, and if THAT hasn’t got you convinced, the chicken is then wrapped in prosciutto before the little bundles are baked to cheesy-herby perfection. Worthy of company, or easy enough for a random weeknight, you will love these — a big green salad and a loaf of rustic bread is all you need to finish off this simple, but impressive entrée!

Chicken Stuffed with Goat’s Cheese and Tarragon

5  oz. soft goat’s cheese
zest of ½ lemon
½ long red chili (deseeded if you don’t like it too hot), finely chopped
1 tbs. finely chopped fresh tarragon
4 boneless, skinless chicken breasts
8 slices prosciutto

Heat the oven to 375°F. Mix together the goat’s cheese, zest, chili, tarragon, and some seasonings. Cut a slit in the thicker side of each chicken breast, ensuring that you don’t pierce through the other side. Using you fingers, make a pocket and stuff the cheese mix inside. Season the chicken breasts, then wrap two pieces of prosciutto around each, covering the pocket tightly.

Put on a baking tray, drizzle with a little olive oil and cook for 18-20 minutes, until cooked through but still moist, and the juices run clear.

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