Stuffed Chicken and Roasted Potatoes

Ingredients

• 2 boneless chicken breasts
• 1/2 cup herbed goat cheese (make it fresh or buy it)
• 2 slices prosciutto ham
• salt
• pepper
• parsley (fresh or dried)
• olive oil
• 4 red potatoes, quartered and rinsed

2 tsp of fresh herbs

• thyme
• basil
• rosemary

Directions

1. 1

   Chicken should be butterflied so that you can roll it up with the skin on the outside. preheat oven to 425°.

2. 2

   Spread our breasts and flatten to make make even if necessary to ensure even cooking throughout

3. 3

   Spread 1/4 c goat cheese thinly and season with salt, pepper, and parsely.

4. 4

   Add slice of prosciutto to each breast

5. 5

   Roll up breasts with the skin on outside season outside of chicken with salt and pepper.

6. 6

   In a large oven proof saute skillet heat on medium-high heat. add a few tbsp olive oil to pan.

7. 7

   Add chicken to pan skin side down to sear it let sear a few minutes and add potatoes and season with salt and pepper to the pan stirring to coat with the oil finish browning the chicken

8. 8

   Place entire pan with chicken and potatoes into oven for 10 minutes.

9. 9

   Meanwhile make your vegie for dinner or salad tossed. set the table light the candles open the wine to let breathe.

10. 10

    Once chicken is done remove from oven place on a cutting board and remove skin slice or leave whole and place on serving plates, side up with potatoes and serve.