Chicken breast stuffed with mushrooms and cured ham

Recette

Preparation and Cooking 1 hour

 

Step 1

Cut the chicken fillets in half lengthways, but do not cut all the way through.

Step 2
Peel and chop the shallots. Chop the ham. Clean the mushrooms, cut off the stems and chop coarsely with a knife.

Step 3
In a frying pan, sauté the shallots in 2 tbsp. oil for 3 minutes, then add the mushrooms and wait until all the water disappears. Then add the ham and continue cooking for 2 minutes.

Step 4
Leave to cool and add the chopped tarragon, salt and pepper.

Step 5

Stuff the fillets with this mixture and tie them up.

Step 6
Heat the remaining oil in a small casserole or frying pan and brown the stuffed escalopes, turning them over on each side. Add the thyme, pour in the white wine and when they are golden brown (8 min) finish cooking in the oven preheated to 180°c for a further 20 min. Serve with mashed carrots or fried potatoes.

 

♥To be enjoyed with Palmer & Co Blanc de Noirs.

Ingrédients

• 4 plump chicken or turkey breasts
• 50 g raw ham heel
• 8 button mushrooms
• 2 shallots
• 1 glass white wine
• 4 tbsp olive oil
• 2 sprigs tarragon
• 2 sprigs thyme
• Salt
• Pepper