Chicken Breasts Stuffed With Ham And Mushrooms
|Unsalted butter/Margarine||1 Tablespoon|
|Shallots||2 , finely chopped|
|Mushrooms||4 , finely chopped|
|Smoked ham slice||2 , finely chopped (Black Forest/Westphalia/Prosciutto)|
|Dry bread crumbs||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Minced parsley/Snipped chives||2 Tablespoon|
|Chicken breasts||2 , halved|
|Black pepper||1⁄4 Teaspoon|
1 To prepare the stuffing: In an 8-inch nonstick skillet, melt the butter over moderate heat.
Add the shallots and saute, stirring constantly, for 1 minute.
Add the mushrooms and saute, stirring, for 2 minutes or until softened.
Transfer the mixture to a bowl and add the ham, bread crumbs, cheese, and chives.
Mix well, then let cool to room temperature.
2 Preheatthe broiler, setting the rack 7 inches from the heat.
Using a sharp knife, cut a pocket in the thickest part of each chicken breast (the breastbone side).
It should becut intothe meat, parallel to the rib bones, not between the meat and bones, and should be large enough to hold 2 tablespoons of stuffing.
Fill each pocket with the stuffing and close the opening with a toothpick.
Arrange the breasts, skin side up, on a lightly greased broiler pan and sprinkle them with the salt and pepper.
3 Broil for 4 to 5 minutes or until lightly browned.
Turn the breasts over and broil 4 to 5 minutes more or until the juices run clear when the flesh is pricked with a fork.
Transferthe breasts to a cutting board, remove the skin and bones, and cut diagonally into slices.