(serves four)
2 tbsps butter
1 tsp Fox Point seasoning (from Penzeys spice company)
4 boneless chicken breast fillets
2 balls mozzarella sliced thick
4 slices prosciutto
12 cherry tomatoes, halved
12 toothpicks
1/2 cup white wine
2 cloves garlic, minced
4 portobello mushrooms
1/2 cup double cream
salt and pepper to taste
Place the butter and the Fox Point seasoning in a large heavy skillet. Slice a pocket into each chicken fillet, taking as much care as you can not to penetrate to the outside of the fillet. Lay a prosciutto slice flat and place two mozzarella slices and three tomatoes (halved) on the prosciutto and roll it up. Stuff it into the chicken fillet as best you can and secure the chicken with toothpicks. Don’t fret: if bits are showing, it doesn’t matter.
Now, heat the butter and seasoning and when hot, place the toothpicked breasts in the butter. Cook SLOWLY, turning over and over, for at least 20 minutes, checking the texture (it should eventually be stiff to the touch), till cooked THROUGH. When the chicken parcels are cooked, remove to a platter and pour the white wine in the hot skillet. Then simmer the garlic and mushrooms, not letting the garlic burn. As soon as the garlic and mushrooms are slightly soft, add the cream and salt and pepper to taste. Cook down nicely. Add the chicken parcels just before serving to warm. Lovely!
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