Makes up to 4 servingsReady in 15 mins
1 pkg (130g) soft goat cheese
2 cloves garlic, minced
2 tbsp chopped fresh garlic
Pinch salt and pepper
4 boneless skinless chicken breasts
1 pkg (100g) Marcangelo Prosciutto or Antipasto Misto
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp dried basil leaves
1/4 tsp each salt and pepper
Buy already flavoured goat cheese to suit your taste.
Mix together goat cheese, garlic and basil in a bowl; set aside.
Trim away any fat from chicken breasts. With knife held horizontally and starting at the thinner side, cut chicken breast in half almost but not all the way through. Open up like a book. Divide half of Marcangelo Prosciutto over 1 side of the chicken breasts. Spread one-quarter of goat cheese over the prosciutto. Top goat cheese with remaining prosciutto. Fold uncovered side of chicken breast over. Secure edges with small skewers or toothpicks.
Stir together olive oil, thyme, basil, salt and pepper. Brush over each chicken breast. Place chicken on greased grill set over medium-high heat. Grill, turning once, until golden brown and chicken is no longer pink inside, about 15 minutes.