This is a dish that looks like it took all day to make and it will be sure to impress your guests or your special someone. The chicken is nice and tender and the creamy texture and tang from the cheese is balanced with the light citrus taste from the lemon. Try this one out and you will not be disappointed.
Serves 2
Ingredients:
- 2 chicken breasts, butterflied open to make a pocket inside the chicken
- 2 slices of honey ham
- 4 fresh sage leaves
- 2 slices of provolone cheese (or any other white cheese like mozzarella)
- 1/2 tsp salt
- fresh cracked black pepper
- toothpicks (about 4-6)
- 2 tbsp olive oil
- 1/4 cup chicken stock
- 1/4 cup white wine
- juice of half a lemon
- 1/4 cup of flat leaf parsley, chopped (optional)
1. On your cutting board, with a paring knife butterfly the chicken breasts to create a pocket in each. In each pocket, layer in a slice of ham, 2 whole sage leaves, and the slice of cheese, and seal the pocket with the toothpicks. You do not have to seal every inch of the chicken just make sure it doesn't open back up.
2. On medium high heat, take your non-stick frying pan and drizzle in the 2 tbsp of olive oil. Add in the chicken, and sear each side for 2-3 minutes until lightly browned. Then put the seared chicken breasts on a plate. Note: here that the chicken should not be completely finished cooking yet.
3. Quickly add in the chicken stock and white wine and scrap the brown bits from the pan to create the sauce. Simmer for a minute, then add the chicken back in to finish cooking. Squeeze the lemon juice on top of the chicken, turn the heat down to a simmer, cover, and keep cooking for another 5-7 minutes.
4. Check the chicken for doneness, the sauce should have reduced. The juices of the chicken should run clear then you will know it has completely cooked through. Stir in the chopped parsley and serve.
Red Pepper and Mushroom Rice
Ingredients:
- 1/2 cup white rice
- 1 cup low sodium chicken stock
- 1/2 cup onion, chopped
- 1/2 tsp salt
- 4-6 white or cremini mushrooms, sliced
- 1 cup red pepper, diced
Pour the chicken stock into a small sauce pot, put in the chopped onions and put the lid on the pot and bring the stock to a boil on medium high heat. The onions will add even more flavour into the stock. Then add in the salt, white rice and the mushroom slices and stir. Put the lid back on and simmer for about 12-15 minutes. Open the lid every few minutes and give it a stir to make sure the rice doesn't stick to the bottom of the pot. Once it has finished cooking stir in the red pepper and set it aside until you are ready to serve with the sliced chicken.
Print This
