Everyone now and then, we have someone in for dinner on a weeknight. This invitation also comes with a glimpse into the chaos of life mid-week, when you haven’t vacuumed or tidied, and there is a strong possibility of a few articles of clothing or some wet towels on the floor, and if you’re at my house, there may be coffee cups in random locations that you’ve forgotten to put in the dishwasher.
I am always looking for something simple and easy to make to serve to weeknight dinner guests. I assume they don’t want to eat leftover tacos (because there never are any, ha!) or scrambled eggs with whatever sad veggies I find in the crisper.
This is a recipe I like to keep in my back pocket since it is easy to make, doesn’t require very many ingredients, and those ingredients are easy to find (or substitute). You can also make this in advance to pop in the oven when your guests arrive.
I have served this with garlic mashed potatoes and steamed broccoli, or more recently with celery root mash and sauteed green beans. You could also just make a quick salad and cut up a baguette. It is quick, easy, and lovely to eat.
Prosciutto wrapped chicken stuffed with goat cheese and dates
- 4 boneless, skinless chicken breasts
- 300g (approximate) soft, unripened goat cheese or cream cheese
- 3-4 scallions, sliced thinly
- 6-8 large pitted dates, chopped
- 1/2 tsp. granulated garlic or garlic powder (optional)
- 3 tbsp fresh basil (optional)
- 1/2. tsp black pepper
- pinch of salt
- 12 thin slices of prosciutto*
- Preheat your oven to 350F or 175C and line a baking sheet with aluminum foil or parchment paper.
- Add goat cheese, scallions, dates, salt and pepper, garlic, and basil (if using), to a medium sized mixing bowl. Mix ingredients together with a fork.
- On a cutting board or clean work surface, place three slices of prosciutto vertically and overlap them slightly. Don’t stress if your prosciutto tears a little bit, that can happen from time to time, and no one will notice once your chicken is wrapped.
- Using a small sharp knife, cut 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. Stuff the chicken breast with about two large tablespoons full of the goat cheese mixture.
- Lay the chicken breast at the bottom edge of the prosciutto and roll up. Place chicken seam side down on your prepared baking pan.
- Bake in a preheated oven for 20-25 minutes until juices run clear. Mine were finished after 20 minutes, so it’s best to check.
*Feel free to subsitute thinly slice bacon for prosciutto if your grocery store doesn’t carry prosciutto.