Thursday 6 October 2011

Mustard Stuffed Chicken Breasts with Prosciutto

I literally just threw some things together that I had and it came out quite delicious. This is a great inspiration for something anyone can do in a short amount of time with limited ingredients. The only thing I had that isn’t something in everyone’s fridge is prosciutto, but you could substitute with any kind of ham or cooked bacon. I’ve written it for two so adjust as needed, enjoy!


2 chicken breasts (skinless)
1-2 tbsp. Maille mustard (Maille is a milder Dijon mustard)
3 tbsp. plain yogurt
2 tbsp. cranberry sauce
¼ c. freshly grated parmesan cheese
½ tsp. dried rosemary
2-4 slices of prosciutto
1-2 tbsp. olive oil

To start:
In a bowl combine mustard, yogurt, cranberry sauce (if you don’t have cranberry sauce you can omit it or replace it with any other type of jam), parmesan cheese, and rosemary.
Prepare the chicken by holding your hand firm on it, and taking a sharp knife and slicing a pocket into the side of it. Repeat for both breasts.
Fill the pockets with half of the mixture or a few spoonful’s.
Carefully wrap each breast with a slice or two of the prosciutto, depending on how big the slices are you might need two per breast.
Make sure the seam of the prosciutto is at the bottom and the pocket is covered.

To Cook:
In an ovenproof pan, heat the oil until hot.
When hot add the breasts prosciutto seam side down in the hot oil.
Fry on both sides for 5 minutes each.
Finish in a 170-180C oven (~350F) 5-10 minutes.
Depending on the size of the chicken breasts additional time might be needed for cooking.

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