Chicken Breasts Stuffed with Black Forest Ham
|Skinless boneless chicken breast||1 1⁄2 Pound|
|Ground black pepper||1⁄4 Teaspoon|
|Ham||4 Ounce, thinly sliced|
|Shredded gruyere cheese||3 Ounce|
|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.
Serving size: Complete recipe
Calories 1846 Calories from Fat 735
% Daily Value*
Total Fat 83 g128%
Saturated Fat 31.6 g157.8%
Trans Fat 0.2 g
Cholesterol 598.7 mg199.6%
Sodium 1884.3 mg78.5%
Total Carbohydrates 48 g16.1%
Dietary Fiber 5.6 g22.4%
Sugars 2.5 g
Protein 218 g436.9%
Vitamin A 331.5% Vitamin C 262%
Calcium 115.7% Iron 83.7%
*Based on a 2000 Calorie diet