Recipe Stuffed chicken with prosciutto & French braised peas : Practical and Delicious

Recipe Stuffed chicken with prosciutto & French braised peas : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Stuffed chicken with prosciutto & French braised peas. You are currently reading Recipe Stuffed chicken with prosciutto & French braised peas : Practical and Delicious. This recipe is the creation of the chef Katrina Woodman. Recipe Stuffed chicken with prosciutto & French braised peas requires 10m, cook 30m and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

The prosciutto secures the stuffing and adds salty crunch, similar to chicken skin!

Ingredients:

13 Ingredients

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  2 tbsp extra virgin olive oil
  
  
  


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  100g Swiss brown mushrooms, finely chopped
  
  
  


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  2 tbsp chopped fresh sage
  
  
  


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  2 French shallots, finely chopped
  
  
  


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  2 slices (about 55g) day-old sourdough bread, crusts removed, cut into 1cm pieces
  
  
  


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  4 (270g each) chicken breasts
  
  
  


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  4 slices prosciutto
  
  
  


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  1 tbsp plain flour
  
  
  


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  310ml (1 1/4 cups) Massel salt reduced chicken style liquid stock
  
  
  


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  300g (2 cups) frozen baby peas
  
  
  


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  1 cos lettuce, thinly sliced
  
  
  


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  1 tbsp light thickened cream
  
  
  


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  Finely grated lemon rind, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C/160°C fan forced. Heat 1 tbs of the oil in a non-stick ovenproof frying pan over medium heat. Add mushroom, sage and half the shallot. Cook, stirring, for 3 minutes or until tender. Add bread. Cook for 2 minutes or until golden. Season.
  
  
  


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  Step 2
  
  
  
  
  Use a small sharp knife to cut a deep horizontal slit in each chicken breast to create a pocket (don't cut all the way through). Fill with bread mixture.
  
  
  


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  Step 3
  
  
  
  
  Place 1 piece of prosciutto on a work surface. Top with 1 stuffed chicken breast. Roll chicken in prosciutto to enclose. Secure open side with a toothpick. Repeat with remaining prosciutto and chicken.
  
  
  


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  Step 4
  
  
  
  
  Heat pan over medium heat. Spray chicken with olive oil. Cook, turning, for 6 minutes or until brown. Roast for 12-14 minutes or until cooked through. Transfer to plate. Cover. Allow to rest.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, heat remaining oil in pan over medium heat. Add remaining shallot. Cook, stirring, for 1 minute or until tender. Stir in flour for 1 minute or until golden. Remove from heat. Slowly add stock. Return to medium heat. Stir in peas for 1 minute. Stir in lettuce. Cook, covered, stirring once, for 3 minutes or until lettuce wilts and peas are tender. Remove from heat. Stir through cream. Season.
  
  
  


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  Step 6
  
  
  
  
  Stir resting juices into pea mixture. Top with chicken. Sprinkle with rind.
  
  
  

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