Yes, prosciutto and chicken on Good Friday…I never claimed to be a good Catholic. This recipe was inspired by a recent dinner at State in Chicago. On Fridays, every menu item is $5.99! Plus they have 100 beers on tap (or close to it). Naturally, my boyfriend Dan and I are pretty obsessed (even though it’s a total DePaul/college bar). He ordered their Stuffed Chicken
(marinated chicken breast, applewood smoked bacon, Medjool dates, goat cheese, organic grain rice, seasonal vegetables, spicy plum sauce). It was [obviously] delicious – I mean bacon and goat cheese! How could it not be delicious?
I am eternally searching for new chicken recipes, so the idea of stuffing a chicken breast got me thinking. And this entree included many of my favorite flavors. So, here’s my take on State’s entree. It’s lower in fat and calories because I used WAY less oil than State uses. Plus, thinly sliced prosciutto is lighter (and fancier) than bacon. Enjoy!
Prosciutto-Wrapped Chicken Stuffed with Dates and Goat Cheese
- 4 boneless, skinless chicken breasts
- 4 thin slices prosciutto (about 4 oz)
- 1 (6 oz) log goat cheese
- 6 dates, finely chopped
- 2 shallots, minced
- 1 Tbsp olive oil
- Pepper to taste
Preheat oven to 350 degrees.
Heat olive oil for one minute in medium-sized pan. Add minced shallots and saute for 3-5 minutes, until shallots are trasnparent. In bowl, combine shallots, goat cheese and chopped dates.
Using a sharp knife, cut a one inch slit (horizontally) into the thick side of each chicken breast. Use your fingers to loosen the slit. Stuff 1/4 of the cheese/date/shallot mixture into each chicken breast. Wrap each chicken breast with one slice of prosciutto (be careful handling the prosciutto…it’s very delicate). Sprinkle with pepper and bake in preheated oven about 40 minutes, or until chicken reaches an internal temperature of at least 165 degrees.
I served mine with sweet potato “hash” (cubed sweet potato sauteed with olive oil, garlic and smoked paprika) and kale chips (a favorite).