Chardonnay Chicken with Goat Cheese and Prosciutto

The combination of fresh basil, lemon, goat cheese, sundried tomatoes and prosciutto makes this pan-fried chicken unforgettable.

2 boneless skinless chicken breasts
2 ounces goat cheese
4 slices prosciutto
kosher salt
fresh cracked pepper
olive oil
1 recipe Chardonnay Sauce (See below)

Using a paring knife, cut a horizontal slit in the chicken breasts. Spread half the goat cheese and two slices of prosciutto inside each breast. Salt and pepper both sides of the chicken breast.

In a large sauté pan over medium-high heat, sauté the chicken breasts in olive oil for five minutes. Flip the breasts and cook for an additional five minutes or until done. Plate the chicken breasts and then in the same pan make the Chardonnay Sauce.

Chardonnay Sauce

2 tablespoons sundried tomatoes, sliced thin crosswise
¼ cup fresh basil, chopped
¼ cup chardonnay
juice of one lemon
1 tablespoon butter
1 tablespoon red onion, chopped

Melt butter then add onion and sauté for one minute. Add all the remaining ingredients and cook for three minutes. Immediately pour over chicken breasts.

Bruce Cadle aka The Date Night Chef is author of the bestseller Party For Two: Fun, Fancy and Easy Romantic Recipes from The Date Night Chef available at