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A Healthy Way To Eat Gourmet: Chicken Stuffed with Prosciutto & Goat Cheese and Potato Leek Soup

I’m working on a project with the trainers from the gym where my wife works out, Fit180. We’re putting together a cookbook of healthy recipes that taste good–not that taste good for healthy recipes, but that actually taste good.

As part of that, I’ve been having lunch with the folks from Fit180 every week and trying out new things.  Suffice it to say, I’ve been chastised more than once for having too much starch, too much fat…they’re a little militant, but in a good way (I suppose).

My latest essaie actually didn’t get any dings at all, so I figured that I’d share it here.  If you work out at Fit180, try this and tell Julie or Tina what you think!

Chicken Stuffed with Prosciutto & Goat Cheese and Potato Leek Soup

What You Need

  •  Two 4-oz. chicken breasts, pounded to about 3/8″ thick
  • 2 slices prosciutto
  • 1 oz. goat cheese
  •  Fresh basil (about 1 tbsp. chiffonaded)
  •  1 qt. chicken stock (low sodium)
  • 1 stalk celery
  • 12 ounces potatoes, preferably not the waxy variety (such as yukon golds), although those will work
  • 1 leek
  • 2 cloves garlic
  • 1 tbsp. finely-chopped tarragon
  •  Salt & white pepper, and a little olive oil.

What To Do with It

Preheat an oven to 400.

Put a small pot of water on to boil.

Mince the garlic, and drop about 1/2 tsp. salt (preferably kosher) on it.  Using the flat of your knife, mash it into a paste. (If you’re right  handed, put the sharp edge of your knife on the right side of the garlic, with the knife at about a 10 degree angle.  Drag the knife across the pile. Lather, rinse and repeat until you’ve got most of the garlic squished).

Chop the tarragon.

Peel the potatoes and quarter. Boil them until they are soft, about 10 minutes.

Chop the leeks and celery.  In a pot big enough to hold the broth, put 1/2 tbsp. olive oil and heat on medium low.  Throw in the leeks and celery and sweat them for about 6 minutes. Add the broth, and bring to a boil, then add the garlic paste, about 1/4 tsp. white pepper and the tarragon: simmer 25 minutes.

Cover your chicken in saran wrap (to prevent chicken splatters) and go medieval on it until it’s a uniform thickness of about 3/8″.  At one edge of each breast, place the slice of prosciutto, 1/2 ounce of goat cheese, and half the basil.  Roll it up.  You can use toothpicks to hold it closed if it’s being rebellious.

Lightly spray a pan with oil and place the chicken in the oven for about 15 minutes.  Turn the broiler on high and broil the chicken until the top turns a little brown.  Remove from the oven.

Using a stick blender if you have one (a food processor will work, just not as welll), puree the soup. Salt to taste.

Slice the chicken into 1/2″ wheels, serve and enjoy!

This makes 4 servings of about 200 calories each.