Prosciutto-Wrapped Goat-Cheese–Stuffed Chicken with Champagne–Dijon Cream & Bitter Greens

French bistro luxury turned up: chicken breasts stuffed with herbed goat cheese, wrapped in prosciutto, seared, then oven-finished. Served with a Champagne–Dijon cream sauce and a bitter-greens salad. It’s dramatic, glossy, and unmistakably “special occasion.”

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Ingredients

Draper Valley Boneless Skinless Fresh Chicken Breast 1 lb (2 portions) $7.49/lb (reg)
Goat cheese (chèvre) 4 oz Not listed
Prosciutto 6–8 thin slices Not listed
Simple Truth Organic Baby Dill 2 tbsp chopped $2.79 (reg)
Fresh chives or parsley 2 tbsp, chopped Not listed
Dijon mustard 1 1/2 tbsp Not listed
Dry sparkling wine or dry white wine (or extra stock) 1/2 cup Not listed
Chicken stock 3/4 cup Not listed
Heavy cream 1/3–1/2 cup Not listed
Simple Truth Organic Garlic Bulbs 1 clove, minced $2.79/3 ct (reg)
Lemon 1/2 lemon Not listed
Butter 2 tbsp Not listed
Organic salad greens (arugula/endive mix) 3–4 cups Not listed
Simple Truth Organic Fuji Apple (optional, for salad) 1/2 apple, thinly sliced $4.99/2 lb (reg)

Instructions

Oven: Heat to 400°F.
Make filling: Mix goat cheese with dill + chives/parsley, black pepper, and a tiny pinch of salt (prosciutto is salty).
Stuff chicken: Butterfly each breast like a book. Stuff with goat cheese mixture. Close and wrap each breast tightly with prosciutto slices (overlap to cover). Chill 10 minutes if you have time (helps it stay tight).
Sear: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear wrapped chicken 2–3 min per side until prosciutto is browned.
Oven-finish: Transfer skillet to oven 10–14 min until chicken hits 160°F; rest to 165°F.
Sauce (Champagne–Dijon cream): Remove chicken to rest. On medium heat add 2 tbsp butter; add minced garlic 20 seconds. Add wine and reduce by half, scraping browned bits. Add stock and reduce 2–3 minutes. Stir in Dijon, then cream. Simmer 2 minutes until nappé (coats a spoon). Finish with a squeeze of lemon. Taste for salt—often none needed.
Salad: Toss greens with 1 tbsp olive oil + 1 tbsp lemon juice, pinch of salt, pepper. Add thin apple slices if using.
Plate: Slice chicken into thick medallions to show the spiral. Pool sauce first, set chicken on top, add salad to the side. Optional: extra chopped dill over sauce.

Health notes: Rich (prosciutto + cream sauce). Balance with the salad; go lighter by using half-and-half instead of cream.

Drink pairing: Champagne or Brut sparkling (ideal with prosciutto + cream). Also works with white Burgundy-style Chardonnay or a crisp Chenin Blanc.

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