Mix together the goat cheese, garlic, pepper, oregano, and
sundried tomatoes. Divide into four equal portions and form into
egg shaped balls. Wrap each cheese portion in 2 slices of the
Capocollo ham.
Lay each chicken breast flat on a cutting board and season with
salt and pepper on both sides. Using a very sharp knife, butterfly
cut the breast in half, being careful not to cut all the way through.
Tuck the cheese and Capocollo stuffing into the chicken breast
and dip the whole thing into an egg wash and then into the
cornflake crumbs. Place stuffed breasts onto a lightly oiled baking
sheet and bake in a 375 degree F oven for about 50-60 minutes or
until a meat thermometer reads 185 degrees F.
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