There is a delicious surprise of creamy herb and garlic soft cheese hidden inside these chicken parcels!
S
S
4 chicken breasts, skin removed
100 g (3 1/2 oz) full fat soft cheese, flavoured with herbs and garlic
8 slices Parma ham (prosciutto)
150 ml (1/4 pint) 2/3 cup red wine
150 ml (1/4 pint) 2/3 cup chicken stock
1 tbsp brown sugar
100 g (3 1/2 oz) full fat soft cheese, flavoured with herbs and garlic
8 slices Parma ham (prosciutto)
150 ml (1/4 pint) 2/3 cup red wine
150 ml (1/4 pint) 2/3 cup chicken stock
1 tbsp brown sugar
method
1. Using a sharp knife, make a horizontal slit along the length of each chicken breast to form a pocket.
2. Beat the cheese with a wooden spoon to soften it. Spoon the cheese into the pocket of the chicken breasts.
3. Wrap 2 slices of Parma ham (prosciutto) around each chicken breast and secure firmly in place with a length of string.
4. Pour the wine and chicken stock into a large frying pan (skillet) and bring to the boil. When the mixture is just starting to boil, add the sugar and stir well to dissolve.
5. Add the chicken breasts to the mixture in the frying pan (skillet). Leave to simmer for 12-15 minutes or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
6. Remove the chicken from the pan, set aside and keep warm.
7. Reheat the sauce and boil until reduced and thickened. Remove the string from the chicken and cut into slices. Pour the sauce over the chicken to serve.
2. Beat the cheese with a wooden spoon to soften it. Spoon the cheese into the pocket of the chicken breasts.
3. Wrap 2 slices of Parma ham (prosciutto) around each chicken breast and secure firmly in place with a length of string.
4. Pour the wine and chicken stock into a large frying pan (skillet) and bring to the boil. When the mixture is just starting to boil, add the sugar and stir well to dissolve.
5. Add the chicken breasts to the mixture in the frying pan (skillet). Leave to simmer for 12-15 minutes or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
6. Remove the chicken from the pan, set aside and keep warm.
7. Reheat the sauce and boil until reduced and thickened. Remove the string from the chicken and cut into slices. Pour the sauce over the chicken to serve.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
