Spinach Goats Cheese and Pesto Stuffed Chicken Breast With a Lem
Food.com
Food.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 4 large chicken breasts
  • 200 g baby spinach
  • 300 g soft fresh goat cheese, all rind removed
  • 8 teaspoons basil pesto (I use about 2 teaspoons per breast, or enough to cover breast completely.)
  • 4 sun-dried tomatoes, in oil, drained
  • 8 slices prosciutto
  • 1 cup milk
  • 1 teaspoon chicken stock powder
  • 1 1/2 teaspoons cornflour
  • 3 teaspoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons dry white wine
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoons cream
  • 1 pinch cayenne
  • pepper

Instructions

Comments

Log in or Register to write a comment.