Sauteed Chicken Breasts Stuffed with Cheese and Ham

Name: Sauteed Chicken Breasts Stuffed with Cheese and Ham
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 113 grams thin slices cooked ham; 79 milliliters dry white wine; 1 large egg, lightly beaten; 1 leave Garnish: finely chopped fresh flat parsley; 79 milliliters all-purpose flour; 237 milliliters heavy cream; 454 grams mushrooms, trimmed and quartered; 4 servings Accompaniments: watercress; cooked rice topped with truffle slices; 1 teaspoon salt; 1 teaspoon finely chopped shallot; 680 grams skinless boneless chicken breast halves; 454 grams tomatoes, peeled, seeded, and diced; 3 Tbsps unsalted butter

Sauteed Chicken Breasts Stuffed with Cheese and Ham might be just the side dish you are searching for. This recipe serves 4. One serving contains 624 calories, 49g of protein, and 38g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, accompaniments: watercress; rice topped, wine, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.

Equipment you will use

Cutting Board

Knife

Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin.

Ingredients you will need

Meat

Wrap

Equipment you will use

Meat Tenderizer

Plastic Wrap

Rolling Pin

Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends.

Ingredients you will need

Cheese

Wrap

Ham

Equipment you will use

Plastic Wrap

Brush edge of chicken with some egg, reserving remainder, then fold each breast in half to enclose ham and cheese.

Ingredients you will need

Whole Chicken

Cheese

Egg

Ham

Pat chicken dry and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides. While butter is heating, quickly brush more egg onto seam of each breast again, then dredge breasts in flour, shaking off excess. Sauté chicken, turning over once, until golden and cooked through, about 8 minutes total.

Ingredients you will need

Whole Chicken

Butter

All Purpose Flour

Egg

Equipment you will use

Frying Pan

Transfer to a plate and keep warm, loosely covered with foil.

Equipment you will use

Aluminum Foil

Add remaining tablespoon butter to skillet, then sauté mushrooms and shallot, stirring, 1 minute.

Ingredients you will need

Mushrooms

Shallot

Butter

Equipment you will use

Frying Pan

Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until wine is reduced by about half, 1 to 2 minutes.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add tomatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes.

Ingredients you will need

Tomato

Add cream and simmer, stirring occasionally, until reduced by about half, about 6 minutes. Stir in any chicken juices accumulated on plate and season sauce with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Cream