The recipe below is excerpted from our Nov./Dec. 2014 issue. For more, view our FREE digital edition or download our FREE iOS app!
The Flavor: More from Bent Mountain Bistro Chef Benjamin Ward
Recipe: Goat Cheese & Prosciutto-Stuffed Chicken Breast with Pepper Kash
For the chicken:
- 6 oz. boneless/skinless chicken breast
- 1 oz. prosciutto de parma
- 1 oz. classic chévre goat cheese
- 1 oz. mozzarella cheese, shredded
- panko bread crumbs
- 1 egg, beaten
For the pepper kash:
- assorted sweet peppers
- chicken stock
- sour cream
Split chicken breast and use a mallet to flatten.
Stuff with prosciutto and cheeses. Roll to enclose stuffing.
Dust in flour, coat with egg wash and roll in panko crumbs.
Bake at 350 degrees until juices run clear.
While chicken is cooking, julienne peppers and sauté in chicken stock until tender. Add sour cream until you reach desired creaminess. Add salt and pepper to taste. Pour over chicken when done.
Note: Chef Ward uses antibiotic-free/free range chicken, cage-free eggs and other organic ingredients in his recipe. Feel free to do the same or use ingredients found at your regular grocery store.