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Chicken Breasts Stuffed with Black Forest Ham

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  Skinless boneless chicken breast 1 1⁄2 Pound
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Ham 4 Ounce, thinly sliced
  Shredded gruyere cheese 3 Ounce
  Sage leaves 8
  Olive oil 2 Tablespoon
  All purpose flour 3 Tablespoon
  Chicken broth 3⁄4 Cup (12 tbs)
  Lemon zest 1 Teaspoon, grated
  Lemon juice 2 Tablespoon
  Chopped fresh italian parsley 3 Tablespoon
  Unsalted butter 1 Tablespoon, cut up

Place the chicken breast halves between 2 layers of plastic wrap or waxed paper and with a meat mallet or the flat side of a heavy pan, pound the chicken to a 1/4-inch thickness.
(Alternately, have your butcher do this for you.) Sprinkle both sides of the chicken with salt and pepper.
Place the ham so that it covers 1 side of each chicken breast half.
Top each with some cheese and 2 sage leaves.
Roll up the chicken from 1 short end.
Secure with toothpicks.
In a 10-inch covered saute pan, heat the oil over medium heat.
Dredge the chicken in flour, shaking off the excess, and saute, turning the chicken occasionally, until golden brown, about 5 minutes.
Add the broth, lemon zest, and lemon juice to the pan and bring to a boil.
Reduce the heat, cover, and simmer, turning the chicken occasionally, until cooked through, 10 to 15 minutes.
Transfer the chicken to 4 plates and remove and discard the toothpicks.
Raise the heat to high and cook the broth 1 minute longer.
Add the parsley and butter, remove the pan from the heat, and swirl just until the butter is melted.
Spoon the sauce over the chicken and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Holiday, Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Chicken Breasts Stuffed With Black Forest Ham Recipe