In heavy saucepan, melt butter over medium heat; cook shallots, stirring, for about 5 minutes or
until softened; let cool completely. Stir in sage, salt, pepper and goat cheese. Set aside.
Meanwhile, using sharp knife, remove bones from chicken breasts, leaving skin intact. Slice
horizontally, almost all the way through, so that chicken breast opens like a book. Stuff each
breast with a slice of prosciutto and a 1/4 cup (50 mL) of the goat cheese mixture pressing to
spread evenly; fold breast to enclose filling. Place on greased rimmed baking sheet, skin side up;
brush with butter.
Bake in 375°F (190°C) oven, for about 35 minutes or until golden brown and chicken is no longer
pink inside. Serve immediately.
Makes 4 servings.
Chef’s Tip:
To save time use boneless chicken breasts.
Per serving: about 220 cal, 33 g pro, 8 g total fat (5 g sat fat), 2 g carb, 0 g fibre, 90 mg chol,
600 mg sodium, %RDI: iron 8%, calcium 4%, vit A 8%, vit C 4%
Source: www.ontariomeatproducts.ca