Prosciutto-Wrapped Chicken Stuffed with Goat Cheese & Sage

You would’ve thought I was preparing a Thanksgiving feast by the way it smelt in my kitchen when I was preparing this meal. There’s something about poultry and sage that just feels so cozy and holiday-like…. maybe Bath and Body Works’ next candle should be Poultry & Sage… would you buy it?

If anyone asked me what season my favorite is for cooking, I would have to say Fall. Maybe I’m just saying it now because I’m so excited I can get away with cooking all things squash, pumpkin-flavored goodies, and decadent pasta recipes… I’m sure once Spring & Summer roll around I might feel differently. Ok, maybe I like all seasons! But I’m especially excited right now because I’m breaking out all of the Fall recipes.

It’s funny because I never order the chicken dish when dining out at nice restaurants. I just don’t feel like I’m the biggest chicken fan yet I do prepare dinners at home with chicken. The thing is, poultry- especially chicken & turkey- really need to be enhanced with flavors and they dry out so easily. So, don’t be scared to add exotic flavors to your poultry to really ensure it’s flavored well.

Mitch and I prepared this meal together on Sunday as we were experimenting with cocktails. Let’s just say once the chicken was ready to be eaten, I was feeling real good on my third spicy fresno & mezcal margarita.

For this recipe you will need:

3 boneless, skinless organic chicken breast
1 package sliced prosciutto
1 8oz package goat cheese
1 bunch fresh sage
Herbs de Provence
Kosher Salt & Freshly Cracked Black Pepper
1 small shallot, minced
2 organic carrots, peeled & small dice
1 cup wild rice, rinsed
3 cups water
1/2 tsp salt
1/3 cup dried cranberries
1/3 cup pecan pieces
Fresh Italian Parsley, chopped
Salt & Pepper
1/2 cup Balsamic Vinegar, reduced (optional)
  1. Preheat the oven to 350 degrees F.
  2. Begin by cooking the rice on the stove top as it takes anywhere from 45-60 minutes. Heat a medium pot with 1 Tbsp olive oil and saute the shallot and carrot over medium heat. Sprinkle with salt & pepper.
  3. Once the shallot and carrot are softened, about 5 minutes, add the wild rice and give everything a big stir to combine.
  4. Add the water to the pot and bring to a simmer. Once a simmer has been reached, cover the pot with a lid and cook on low heat until rice is tender.
  5. In the meantime, begin prepping the chicken. Sprinkle the chicken on both sides with salt & pepper.
  6. Using a boning knife, make a small cut to the middle side of the chicken breast to create a pocket. Using your hands, stuff the chicken pocket with goat cheese and 2 fresh sage leaves.
  7. Wrap the chicken with 1 slice of prosciutto and set onto a baking sheet. Repeat with the other chicken breasts.
  8. Place the chicken on a parchment paper-lined baking sheet and bake in the oven until a meat thermometer reads 160 degrees F. *You can also turn the broiler on and broil the chicken until prosciutto is crispy – keep a close eye as it can burn quickly!*
  9. Once the rice is finished cooking, add the dried cranberries, pecan pieces and fresh Italian parsley.
  10. Toss everything together and season with salt & pepper to taste.
  11. Reduce the balsamic vinegar in a small sauce pot until thick & syrupy, about 7-10 minutes. Decorate your delicious chicken with balsamic reduction if desired.

This recipe just says “It’s Fall, y’all!”
I hope you love it as much as we did.


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