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Stuffed Chicken Breast with Goat Cheese and Prosciutto


  • 2 Raley's organic boneless, skinless chicken breasts
  • Raley's Himalayan pink salt to taste
  • Raley's black pepper to taste
  • 4 thin slices of ham or prosciutto
  • 4 oz. Raley's crumbled goat cheese
  • 2 Tbsp. pesto, divided
  • 1/4 c. Raley's all purpose flour
  • 1 Tbsp. butter
  • 2 Tbsp. Raley's extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1/2 c. white wine
  • 2 Tbsp. lemon juice


  1. Keeping knife parallel to the counter, slice each breast into two thinner pieces. Place chicken breast between 2 sheets of plastic wrap and pound with a meat mallet (or bottom of a skillet) until ¼ inch thick. Unwrap and sprinkle with salt and pepper.
  2. Place 1 slice of ham lengthwise on each chicken slice; divide goat cheese and 1 1/2 tablespoons pesto evenly among slices. Roll slices and tie with kitchen string.
  3. Dredge chicken in flour. Season with salt and pepper.
  4. Heat butter and olive oil in a large sauté pan over medium high heat. Add chicken and cook for 4-5 minutes until browned on all sides and cooked through to 165 degrees F. Remove chicken from pan and and remove strings.
  5. Add garlic to pan and cook for 1 minute. Add wine, lemon juice and 1 tablespoon pesto and bring to a simmer. Ladle sauce over chicken and serve.
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