Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Place stuffed breasts onto a parchment lined baking sheet and bake in a 375 degree F oven for about 45-55 minutes or until a meat thermometer reads 170 degrees F.