Margaret Fulton’s Sage and Ham Stuffed Chicken Recipe

April 1, 2011

Margaret’s Sage & Ham Stuffed Chicken Breast

Serves 6-8

Ingredients:
4 small chicken breast fillets, skinned (1kg)

2 garlic cloves, crushed

1 tablespoon chopped sage

¼ cup chopped parsley

¼ cup (70g) Dijon mustard

2 thin slices prosciutto, halved

30g unsalted butter

½ cup (125ml) chicken stock + a squeeze of lemon juice

Mashed potatoes and steamed green beans, to serve

Method
1. Preheat oven to 180C or 160C fan. Place chicken breast fillets, opened butterfly-style, skinned-side down on a board. Place a sheet of plastic wrap over each fillet and bat out gently, as thinly as possible without breaking flesh, using a rolling pin or meat bat.

2. In a small bowl mix garlic, sage and parsley. Smear mustard on inside of fillet. Top each with prosciutto, and spoon garlic mixture over. Starting with a long edge, roll each fillet as tightly as possible and tie neatly with string in several places.

3. In a flameproof baking dish melt butter on medium. Add chicken rolls and cook for 3-4 minutes, until browned all over. Pour over chicken stock and bake for 10 minutes, until juices run clear when pierced with a skewer.

4. Remove from oven, cover with foil and set aside for 5 minutes to rest. Remove string. Slice each roll into 2 cm thick slices and arrange on heated dinner plates, spooning cooking juices over. Serve with mashed potatoes and green beans.

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