Stuffed Chicken And Roasted Potatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 boneless chicken breasts (skin on or off your choice)
• 1/2 cup herbed goat cheese (make it fresh or buy it)
• 2 slices prosciutto ham
• salt
• pepper
• parsley (fresh or dried)
• olive oil
• 4 red potatoes, quartered and rinsed
• thyme
• basil
• rosemary

Recipe

• 1 chicken should be butterflied so that you can roll it up with the skin on the outside. preheat oven to 425°.
• 2 spread out breasts and flatten to make make even if necessary to ensure even cooking throughout.
• 3 spread 1/4 c goat cheese thinly and season with salt, pepper, and parsely.
• 4 add slice of prosciutto to each breast.
• 5 roll up breasts with the skin on outside season outside of chicken with salt and pepper.
• 6 in a large oven proof saute skillet heat on medium-high heat. add a few tbsp olive oil to pan.
• 7 add chicken to pan skin side down to sear it let sear a few minutes and add potatoes and season with salt and pepper to the pan stirring to coat with the oil. finish browning the chicken.
• 8 place entire pan with chicken and potatoes into oven for 10 minutes.
• 9 meanwhile make your vegie for dinner or salad tossed. set the table light the candles open the wine to let breathe.
• 10 once chicken is done remove from oven place on a cutting board and remove skin slice or leave whole and place on serving plates, side up with potatoes and serve.