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Prosciutto & goat's cheese stuffed chicken


  • Combine the goat’s cheese with the cream and 2 tbsp chopped chives until smooth.
  • Then top the chicken fillets with clingwrap and gently batten out.
  • Smear one side of the chicken with the cheese mixture, place prosciutto on top and roll up. Repeat the process.
  • Then individually wrap each chicken parcel in clingwrap, before tightly wrapping in kitchen foil.
  • Bring plenty of water to the simmer in a heavy-bottomed pot and poach the chicken for 12-15 mins, until firm when squeezed, turning now and then. Set aside for a few minutes, before slicing into rounds.
  • To serve, arrange the sliced tomatoes on a large plate (or individual plates), lay the chicken on top and sprinkle with chives, and a little balsamic and oil.


  • ½ cup soft goat’s cheese, at room temperature
  • a little cream
  • 4 tbsp chopped fresh chives
  • 2 chicken breast fillets, trimmed
  • 4 large prosciutto slices
  • 2-4 large ripe tomatoes, sliced
  • balsamic vinegar
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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