Smoked-Gouda & Strawberry-Stuffed Prosciutto-Wrapped Roasted Chicken Breast

The sweetness of cooked strawberries creates a lovely balance with the saltiness of the prosciutto and a beautiful effect when the breasts are served cut to show off the interior. We like the extra interest of smoked cheese for this, but almost any mature cheese will do. You should only use 12 slices of prosciutto, but get a couple of extra slices in case one or two tear.

4 free-range, skinless, boneless, chicken breasts

½ tsp (2 mL) sea salt, divided over breasts ½ tsp (2 mL) pepper, divided over breasts 1 cup (250 mL) sliced strawberries, greens removed

8 scallions, trimmed, white and tender green parts, sliced in half lengthwise

8 oz (225 g) smoked Gouda, smoked cheddar or smoked Gruyère cheese, sliced 12 to 14 slices prosciutto 1 tbsp (15 mL) olive oil 1 Preheat oven to 375°F (190°C). Line a cookie sheet or roasting pan with parchment paper; set aside. 2 Butterfly the chicken breasts by slicing them lengthwise to open them like a book. Lay out flat and season the insides with salt and pepper. Into each splayed breast, add about 1/4 cup (60 mL) strawberries, 2 scallions and roughly 1 oz (30 g) of the cheese. Allow the scallions to stick out from both ends of the breast. 3 Fold the breast closed and place another 1 oz (30 g) of sliced cheese on top. 4 On your work surface, lay out 3 slices of prosciutto, overlapping slightly, then place the stuffed chicken breast at one end of the prosciutto and begin rolling. The prosciutto will stick to itself. 5 One by one, stuff, roll and transfer the breasts to the lined cookie sheet or roasting pan. Drizzle with the olive oil, finish with an extra pinch of pepper on each, and roast for 25 minutes or until a meat thermometer inserted into the thickest part reads 160°F (71°C).

Serves 4