The rich, sharp flavor of goat cheese blends perfectly with the sweet richness of shallots.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The filling can be made a day ahead and refrigerated, covered.
Serve with roasted, herbed red potatoes.
I made this dish for our Sunday's family dinner. It was a hit even though I made a few errors.
I modify this recipe simply because my husband doesn't eat carbs. It typically takes me an hour to get this on the table, and it's amazing every time. I always use the full cup of shallots. I only use 6oz. of spinach because that's the organic bag they sell at Trader Joe's. I use 5 oz. of goat cheese. I split each breast and pound them out a little, and then I roll them with prosciutto on the outside. I grill them for about 25 minutes and voila..great dinner. No frying pan mess. No carbs. Kids (5-year old boys) LOVE it (one picky, one not picky eater). Serve it with a salad and shallot green beans. Can't go wrong.
Great recipe! It did take a little long to prepare the dish but well worth the time. I substituted the goat cheese with feta cheese and the chicken was delicious. I served it with baked potato and it was so good. Recipe was very easy to follow. I would definately make this again and I would recommend it!!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?