I prepared my chicken the night before so that my husband could just put them in the oven at dinner time before I got home. I also made the sauce the night before and heated it up in the microwave when serving it. My guess is that it would have been better fresh rather than this way but a great alternative as it takes a while to prepare (well, at least when you have hungry boys waiting!)
8oz. goat cheese, softened (I used crumbled from a container and only needed probably 2oz)
4 (6-oz) boned and skinned chicken breasts (I used 6 frozen tenderloins, thawed in the microwave enough to cut into them)
Salt, pepper to taste
1 tbsp fresh thyme leaves (I just sprinkled on some dried leaves, enough to make it look pretty)
20 (2x6-in) slices prosciutto (I bought packages of 6 and used 12 total, 2 for each tenderloin)
2 tbsp olive oil (I used coconut oil, probably about 2 tbsp...?)
2-3 shallots, thinly sliced (I bought two and only used 1. It was the first time I've used shallot so I didn't want to overdo the taste. Super cheap by the way!)
1/2 cup each white wine, chicken broth and reduced-fat milk
1 tbsp flour
Preheat oven to 350 degrees.
Chicken:
Cut lengthwise pocket in each breast and stuff goat cheese in pockets. Season breasts as desired with salt, pepper, and thyme. Wrap prosciutto evenly around breasts (I forgot to season the first three before wrapping and just seasoned the outside of the prosciutto instead - oops! I don't think it affected the taste).
Bake in a lightly greased 9x13-in baking dish for 15-25 minutes or until thermometer inserted into thickest part registers 165 degrees and juices run clear (yeah, too complicated for me - I cut into a thick one to make sure the chicken was cooked).
Sauce:
(I recommend having everything ready to go before starting this. I tried to get it together as I went and felt rushed and afraid of burning something!)
Cook shallots in hot oil in skillet over medium-low heat, stirring often (so they don't burn), 2-3 minutes. Add wine and broth; bring to a boil.
Whisk together milk and flour; whisk into broth mixture. Return mixture to a boil; reduce heat and simmer, stirring occasionally, 8-10 minutes until sauce thickens (it thickens a lot once you take it off the heat so don't worry about it being thick after 8 minutes).
Spoon sauce over chicken and sprinkle with additional pepper.
I served this with a small salad, a nice meal! I should have taken a picture...I was hungry, sorry.
