Stuffed Chicken Breast With Parma HamPrep.Time: 30 mins
Cook.Time: 40 mins
ToolsSmall Frying Pan
Glass Roasting Dish
Ingredients4 Chicken Breasts
100g/4oz Parma Ham
3 Cloves of Garlic
4 Tbsp Olive Oil
½tsp Mixed Herbs
MethodFinely chop garlic and fry gently in half of the olive oil.
Finely dice the mushrooms and add to the pan with black pepper and herbs, fry gently.
To butterfly the chicken, lay the breast on the chopping board, place one hand flat on the breast.
Using a sharp knife cut horizontally, but not all the way through the breast. Now open out the breast to make a butterfly shape.
Saving the juice for later, spread mushroom and garlic mixture over one half of each of the breasts then fold them back over themselves, ensuring the filling is covered.
Put a saucepan of water on the heat ready to poach the chicken.
Lay two pieces of ham, slightly overlapping, on the board. Place one breast on top and fold the ham over it, don't worry if it doesn't quite cover the whole breast.
Cut a piece of cling film twice the length of the breast and lay the stuffed breast at one side, leaving an equal amount of film free at the top and bottom. Tightly roll the film around the breast. twist each end firmly and knot close to the filling.
Repeat for each breast.
Place each rolled breast in the boiling water and poach for 20 minutes.
Preheat the oven to 200°c / 400°f / Gas Mark 6.
Drain breasts in a colander.
Cut off one knot and squeeze the other end to slide breasts out of cling film.
Place in glass roasting dish.
Drizzle over remaining olive oil and the juices saved from earlier.
Roast on a high shelf for 20 minutes.
Serve with seasonal vegetables.
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