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Stuffed chicken with prosciutto & French braised peas
Stuffed chicken with prosciutto & French braised peas
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Prosciutto wraps the savory stuffing for a crispy, salty bite reminiscent of chicken skin!
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 100g Swiss brown mushrooms, finely chopped
  • 40.00 ml chopped fresh sage
  • 2 French shallots, finely chopped
  • 2 slices (about 55g) day-old sourdough bread, crusts removed, cut into 1cm pieces
  • 4 (270g each) chicken breasts
  • 4 slices prosciutto
  • 310ml (1 1/4 cups) salt reduced chicken style liquid stock
  • 300g (2 cups) frozen baby peas
  • 1 cos lettuce, thinly sliced
  • 20.20 gm light thickened cream
  • Finely grated lemon rind, to serve
Instructions:
  • Preheat the oven to 180°C/160°C fan forced. Heat 1 tablespoon of oil in a non-stick ovenproof frying pan over medium heat. Sauté mushrooms, sage, and half of the shallot for 3 minutes until tender. Add the bread and cook for 2 minutes until golden. Season to taste and enjoy!
  • Carefully use a small sharp knife to make a deep horizontal slit in each chicken breast to create a pocket, being careful not to cut all the way through. Stuff the pockets with the bread mixture.
  • Lay a slice of prosciutto on a clean surface, place a stuffed chicken breast on top, roll the chicken in the prosciutto, securing the open side with a toothpick. Repeat with the rest of the prosciutto and chicken breasts.
  • Preheat the pan over medium heat. Coat the chicken with a spritz of olive oil. Sear for 6 minutes until golden brown, then roast for 12-14 minutes until fully cooked. Place on a plate, cover, and let it rest.
  • Heat the rest of the oil in a pan over medium heat. Add the rest of the shallot and cook, stirring, until tender, about 1 minute. Stir in flour until golden, about 1 minute. Remove from heat. Slowly pour in the stock and return to medium heat. Stir in the peas for 1 minute, then add the lettuce. Cook covered and stirring occasionally for 3 minutes, until the lettuce wilts and the peas are tender. Take off the heat, stir in the cream, and season to taste.
  • Combine the flavorful resting juices with the pea mixture, then generously top with chicken and sprinkle with zesty rind.

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