Serves 4

4 boneless, skinless chicken breast halves

1 large red bell pepper, seeded and cut into four pieces

2 large prosciutto slices (not paper thin) cut in half

½ cup slivered almonds or pine nuts, coarsely chopped

4 oz goat cheese, formed into four patties

1 tbsp each of olive oil and butter (more if needed)

2 tbsps each of chopped fresh sage and basil plus additional leaves for garnish

½ cup white wine

½ cup chicken broth

3 tbsp olive oil

¾ lb peeled shallots

2 tbsps balsamic vinegar


Preheat oven to 350F.

Place oil and shallots in a roasting pan and place in oven uncovered. Roast for ½ hour, turning once or twice. Add white wine and vinegar and continue roasting for about 45 minutes or until tender. Remove from oven and place on stove over medium heat. Add chicken broth and cook until sauce is reduced by half. Stir in half of the basil and sage and season with salt and pepper. Keep warm until needed.

Place red pepper pieces skin side up on a baking sheet. Broil until the skins are loosened and charred. Transfer to a plate, cover with foil and let sit for 10-15 minutes. Remove skin and set aside. Roll the goat cheese in the almonds or pine nuts.

Add butter and oil to a large frying pan and heat over medium high heat. Add the chicken breasts and cook about 5-6 minutes per side or until juices run clear. Place chicken on a baking sheet and sprinkle with the remaining basil and sage. Season with salt and pepper. Top each with a slice of prosciutto, roasted red pepper and a goat cheese patty. Bake in a 350F oven for 5 minutes or until cheese just melts. Place on serving plates and spoon caramelized shallots and sauce over top. Garnish with sage and/or basil leaves.

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