Baked, Goat Cheese-stuffed Chicken Breast with Chargrilled Corn-On-The-Cob
This quick and easy recipe is ideal for dinner parties. The stuffing of goat cheese and the prosciutto wrap give the simple chicken breast additional textures and depth of flavour.
The cheese can be substituted for simple cheddar or Gruyère to create a really grown-up AND child-friendly feast! To make this myself, I used the Chilli Umami Paste instead of having to chop and deseed a chilli. Not only did the paste spice up the dish, but it was also much more convenient (and less painful if you happen to touch anywhere near your eyes) than having to use a fresh chilli.
Ingredients (Serves 2):
2 skinless free-range chicken breasts
50 g firm goat cheese, grated
1 hot red chilli, deseeded and finely chopped,
OR a teaspoon of Chilli Umami Paste
Small handful of fresh coriander, chopped
1 shallot, very finely chopped
2 large slices of prosciutto
Olive oil, for greasing
2 corn cobs
Sea salt and freshly ground black pepper
Mixed salad, to serve
Cocktail sticksOvenproof frying pan
Ridged stovetop grill pan
Preheat the oven to 190C (375F) Gas 5.
Take a sharp knife and form a cavity in the side of the chicken breasts by cutting lengthways from one end to the other.
In a bowl, combine the cheese, chilli, coriander and shallot and mix well. Carefully stuff each chicken breast with the cheese mixture by pressing it into the chicken cavity with a teaspoon. Skewer the open side of each chicken breast with cocktail sticks to prevent the stuffing from escaping. Lightly season each chicken breast with salt and pepper, then wrap a slice of prosciutto around each one.
Lightly grease the ovenproof frying pan with olive oil and heat. Sear the chicken in the pan until golden brown on both sides. Transfer the pan to the preheated oven and cook for 20–25 minutes or until the chicken is thoroughly cooked through.
A few minutes before the chicken has finished cooking, put the corn in a pan of boiling salted water, wait for the water to return to the boil, then cook for 2–3 minutes.
Preheat the ridged stovetop grill pan. Remove the corn from the pan and drain. Toss the corn in a tablespoon of olive oil and season with salt and pepper, ensuring that it is evenly coated. Lightly char the corn in the hot pan so that so it caramelizes a little.
When the chicken has finished cooking, let rest for 5 minutes.
Serve the chicken and corn with a mixed salad.
As an alternative, I also prepared the dish using cous cous instead of corn on the cob and stir fried some seasonal vegetables, which created a winter alternative to the recipe.
Recommended Chillies: Cayenne, Piccante di Cayenna, Ring of Fire, Long Slim.
This recipe has been taken from The Redhot Chilli Cookbook which was written by Dan May and published by Ryland Peters & Small. The book is available on Amazon, in Waterstones and all good independent bookshops priced at £16.99.