SERVES 4
TOTAL TIME: 30 minutes
Make sure to buy prosciutto that is thinly sliced, not shaved. For extra flavor, consider mixing a tablespoon of chopped parsley, tarragon, or basil into the goat cheese before spreading it over the chicken. See the photo that follows the recipe.
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4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
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Salt and pepper |
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4 |
ounces goat cheese, softened |
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10 |
thin slices prosciutto (3¾ ounces) |
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1 |
tablespoon vegetable oil |
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1 |
pound green beans, trimmed |
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¼ |
cup water |
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3 |
garlic cloves, sliced thin |
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees.
2. Pat chicken dry with paper towels and season with salt and pepper. Spread goat cheese evenly over one side of each chicken breast, then top with 2 overlapping slices of prosciutto, wrapping prosciutto tightly around chicken. Use remaining 2 slices prosciutto as needed to patch holes so that cheese is completely covered.
3. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lay chicken, goat cheese side up, in skillet and brown lightly on both sides, about 5 minutes. Transfer chicken, goat cheese side up, to baking sheet and bake until it registers 160 degrees, about 8 minutes.
4. Meanwhile, add green beans to fat left in skillet and cook over medium heat until spotty brown, about 4 minutes. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Uncover, increase heat to high, and cook until water evaporates, about 1 minute. Stir in garlic and continue to cook, stirring often, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes. Season with salt and pepper to taste. Serve with chicken.