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.