herb stuffed chicken breasts
How to make herb stuffed chicken breasts recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
4 boneless, skinless chicken breasts
150 g (5 oz) cream cheese
2 garlic cloves, crushed
½ tablespoon chopped parsley
½ tablespoon chopped chives
10 slices of Parma ham
½ tablespoon vegetable oil, for oiling
2 leeks, finely sliced
300 ml (½ pint) fromage frais
salt and pepper
crisp green salad, to serve
Method:
Using a sharp knife, make a slit in the side of each chicken breast, to make a little pocket.
Mix together the cream cheese, garlic, herbs and some salt and pepper in a bowl. Lay 2 slices of the Parma ham on a chopping board and place 1 of the chicken breasts on top.
Spoon one-quarter of the cream cheese mixture into the chicken breast, then wrap around the Parma ham to seal the pocket. Repeat with the remaining ham, cream cheese and chicken to make 4 parcels. Place in a roasting tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until cooked through.
Meanwhile, chop the remaining Parma ham and fry in a lightly oiled frying pan over a medium heat for 1–2 minutes. Add the leeks and stir-fry for 2–3 minutes, then stir in the fromage frais and some salt and pepper. Serve the chicken with a crisp green salad and the bacon and leek sauce.
For herby chicken pittas:
Mix 150 g (5 oz) cream cheese with 2 tablespoons chopped fresh herbs of your choice. Toast 4 pitta breads for 2–3 minutes on each side, then cut along the long side to open like a pocket. Spread the inside of each pitta bread with the cream cheese. Slice 3 ready-cooked chicken breasts, then stuff each pitta bread with one-quarter of the chicken, 30 g (1¼ oz) crisp salad leaves and a dollop of mango sauce. Total cooking time 10 minutes.
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| herb stuffed chicken breasts |
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