Initally I asked everyone to give me their photos and tell me how this amazing recipe turned out. I have finally had a chance to make this and share it. Goat cheese is a very salty cheese, and prosciutto is a very salty meat, combined, you have a very salty and rich stuffing for the chicken. The prep was a lot easier than I had thought, and preparedness is most of that.

*original post*

Greetings all.
Today we are going to use our imaginations.

This recipe is one that I just found and want to try, but had to share with everyone first. Besides its still before noon and I doubt this would make a great breakfast. Although I am one of those who likes to eat breakfast-y foods for breakfast or dinner, but not the other way around. Anyway, if you get to this dish before I do; PLEASE photograph it and tell me all about it!

METHOD

1. Preheat your grill to medium–high.
2. Lay the chicken breasts out skin side down. Remove the tenderloins. Lightly pound the tenderloins flat and set aside.
   

   If you’re having trouble with the tenderloin removal and bones, see if you cannot enlist the help of your local butcher.

3. Using a sharp knife, cut a pocket about 1–inch deep from the top of the breast to the bottom. Using your fingers, carefully push the meat aside to make a larger pocket. Season the meat inside and out with the Bone Dust, salt and pepper.
   
4. In a large bowl mix together the prosciutto, ricotta, goat cheese, apricots, oregano, vinegar, pepper and green onions. Season to taste with salt.
5. Divide the stuffing into 8 equal portion and shape each portion into a firmly packed oval.
6. Place 1 stuffing portion into each chicken cavity. Place a flattened tenderloin over the cavity and tuck the tenderloin into the opening, firmly pressing the edges to make a tight seal.
   

   The chicken is stuffed and ready to go. I had extra stuffing, so made a couple of prosciutto cigars

7. Grill chicken skin side down for 6 to 8 minutes, then turn and grill for another 6 to 8 minutes or until the chicken is fully cooked and the stuffing is hot.
   

The meal, served with a simple green salad was absolutely divine. It was rich and delicious. In fact some of us went back for seconds.
The finished prosciutto cigar. Does look good, tastes good too.
Happy Grilling!