CHICKEN BREAST STUFFED WITH HAM AND CHEESE
Portions : 4 - Preparation : 25 minutes - Cooking : 20 minutes
Ingredients
- 4 Québec chicken breasts
- 4 slices ham
- 4 slices cheddar cheese
- 60 ml (4 tablespoons) parsley, chopped
- 45 ml (3 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
- 250 ml (1 cup) strong orange cheddar, grated
- 125 ml (½ cup) 35% cream
- 2 pinches herbes de Provence blend
- 1 pinch cayenne pepper
- 4 portions pearl barley, cooked
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- On a cutting board, cut each chicken breast into a wallet shape.
- Place cling film over the breasts and, using a meat hammer, tap to flatten the meat.
- On each chicken breast, place a slice of ham, a slice of cheddar cheese, sprinkle with parsley, season with salt and pepper and roll each breast on itself.
- In a hot frying pan, sear the chicken breasts in Mycryo butter or the fat of your choice for 2 minutes on each side.
- Arrange the breasts in a gratin dish, cover with grated cheese and cream, sprinkle with herbes de Provence and cayenne pepper, and bake for 20 minutes.
- Serve with pearl barley.
