Gruyere cheese and ham are rolled up into chicken breasts and topped with wine gravy for an elegant presentation.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 4 chicken breasts, skinned and boned
- 4 lean smoked ham slices
- 4 Gruyere cheese slices
- 1/4 cup chopped chives
- 2 Tbsp olive oil
- 1 garlic clove, crushed
- 1/4 cup white wine
- Salt and pepper, to taste
- 2/3 cup whipping cream
Preparation:
Preheat oven to 350 degrees F. (175 degrees C.).
Slice three-quarters of the way horizontally through the chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten.
Cover each chicken fillet with a ham slice, then a Gruyere slice. Set aside 1 tablespoon chives. Sprinkle rest over cheese. Roll up chicken like a jellyroll; secure with wooden picks or string.
In an ovenproof pan, heat olive oil and cook chicken rolls gently, turning occasionally or until sealed. Pour off excess oil. Add garlic, wine, and seasoning to pan, cover and bake 25 to 30 minutes or until tender. Place roulades on a dish; remove wooden picks or string and keep warm.
Put pan on high heat and boil rapidly to reduce contents slightly; add cream and reserved chives and heat through.
Cut each chicken roulade into 1/2-inch slices and arrange them overlapping on 4 warmed dinner plates. Top with sauce and serve immediately, with a selection of cooked baby vegetables.
Yield: 4 servings
Source: Cheese Book by Carol Timperley & Cecilia Norman (Salamander Books)
Reprinted with permission.
Slice three-quarters of the way horizontally through the chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten.
Cover each chicken fillet with a ham slice, then a Gruyere slice. Set aside 1 tablespoon chives. Sprinkle rest over cheese. Roll up chicken like a jellyroll; secure with wooden picks or string.
In an ovenproof pan, heat olive oil and cook chicken rolls gently, turning occasionally or until sealed. Pour off excess oil. Add garlic, wine, and seasoning to pan, cover and bake 25 to 30 minutes or until tender. Place roulades on a dish; remove wooden picks or string and keep warm.
Put pan on high heat and boil rapidly to reduce contents slightly; add cream and reserved chives and heat through.
Cut each chicken roulade into 1/2-inch slices and arrange them overlapping on 4 warmed dinner plates. Top with sauce and serve immediately, with a selection of cooked baby vegetables.
Yield: 4 servings
Source: Cheese Book by Carol Timperley & Cecilia Norman (Salamander Books)
Reprinted with permission.
