Chicken Paupiettes with Goats Cheese and Pink Peppercorn Filling March 22, 2017 by Chicken Paupiettes with Goats Cheese and Pink Peppercorn Filling Print recipe Print with main photo Print text only Serves 2 Prep time 10 minutes Cook time 20 minutes Total time 30 minutes Allergy Milk asdasdasdasd Lunch, Main Dish Misc Gourmet, Pre-preparable, Serve Hot Ingredients 2 chicken breasts 70g soft goats cheese 10 pink peppercorns 4 pieces serrano ham 100ml white wine 1 tablespoon olive oil salt and pepper Directions Step 1 Take each chicken breast and put between two pieces of cling film. Beat out with a rolling pin till the breast is as thin as possible and the shape is as square as possible. Pre-heat the oven to 180c Step 2 Crush the peppercorns and chop up one piece of ham. Mix the peppercorns and ham with the goat's cheese Step 3 Put half the cheese in a heap just to one side of centre on each Step 4 Fold up the sides of the chicken breast, over the stuffing - start with the long sides, then pull the top and bottom over. Step 5 Turn the paupilletes over and wrap with the remaining strips of ham. Step 6 Using kitchen twine, wrap the paupilletes up as if wrapping a parcel first so that each parcel is divided into quarters, then with two more turns of the string, so that there are eight segments. Step 7 Put the oil in an ovenproof skillet and heat. Put the parcels in the pan and seal on all sides for a minute. Step 8 Pour the wine into the skillet and bring to a gentle simmer. Put the skillet into the oven and cook for 15 minutes Step 9 Remove the string before serving.