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Mushroom-stuffed Chicken Breasts in Parma Ham
Chicken has never been stuffed and wrapped in this much goodness!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 60 mins
Ingredients
Stuffing
½ packet (25 g) dried porcini mushrooms
250 g button mushrooms
1 Tbsp (15 ml) butter
2 Tbsp (30 ml) olive oil
4 fat cloves garlic, chopped
1 small onion, finely chopped
Chicken
6 free-range chicken breast fillets
12 slices Parma ham or prosciutto
1 Tbsp (15 ml) butter
1 tsp (5 ml) olive oil
Creamed spinach
400 g baby spinach or chopped Swiss chard
250 ml crème fraîche or sour cream
¼ C (60 ml) grated Parmesan
salt and pepper to taste
Method
Stuffing
Soak the dried porcini mushrooms in boiling water for 15 minutes. Remove and squeeze out excess liquid. Place all the mushrooms in a food processor and pulse until finely chopped.
Heat the butter and oil and fry the onion and garlic until soft. Add the mushrooms and cook over a low heat for about 30 minutes until all the excess liquid has reduced. Season well and cool slightly.
Chicken
Preheat the oven to 200 ˚C.
Cut a neat slit on the side of each fillet and generously stuff with the mushroom filling. Wrap 2 slices of Parma ham around each fillet to secure the filling. If needed, use a damp toothpick to secure.
Heat the butter and oil and brown all sides of the chicken fillets, then remove and place onto a roasting tray. Roast for 15–20 minutes, depending on the size of the fillets.
Creamed Spinach
While the fillets are roasting place the spinach into a hot frying pan and cook until wilted. Add the crème fraîche and stir until well combined and heated. Add the Parmesan and season to taste.
Serve the stuffed chicken on a bed of creamed spinach and some crispy potato cubes.
