Ingredients
Units
Scale
- For the chicken and stuffing:
- 4 large boneless, skinless chicken breast halves (about 1 1/2 pounds)
- Salt and freshly ground pepper to taste
- 4 thin slices (2×4 inches) “real” black forest or Westphalian ham or other smoky dry-cured ham (or use prosciutto)
- 4 thin slices (2×4 inches) Gruyere cheese
- ***
- For the herb crust:
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
- 2 tablespoons olive oil
Instructions
- Using a rubber or wooden mallet or the side of an empty wine bottle, gently pound the chicken breast, one at a time, between sheets of plastic wrap or parchment paper until they are ¼ inch thick and about 5 inches wide and 7 inches long. Or, better yet, get the butcher to do it for you.
- Season the top of each piece of chicken with salt and pepper. Lay a slice of ham and a slice of cheese over the bottom half of each breast, fold a ½-inch strip of each side inward and then fold the top over enclose the filling completely.
- Procedure on how to make the Herb Crust:
- Mix the parsley, rosemary and sage together in a wide shallow bowl or pie plate. One at a time, put a stuffed chicken breast in the herb mixture and press to make as many herbs adhere as you can, then turn and coat the other side with herbs.
- Set all the breasts on a plate until ready to cook. (At this point, breasts can be covered with plastic wrap and stored in the refrigerator for up to 24 hours.)
- Heat the oil in large skillet or sauté pan over medium-high heat. Season the herbed breast with salt and pepper.
- When the oil is hot, carefully lower the chicken into the pan, reduce the heat into medium and cook, uncovered, until the underside is a deep brown color, about 5 to 6 minutes.
- Turn the chicken over and cook until well browned on the other side and cooked through, 5 to 6 minutes more.
- Transfer the chicken to a warm platter and serve.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 367.98 kcal
- Sugar: 0.26 g
- Sodium: 502.75 mg
- Fat: 17.56 g
- Saturated Fat: 5.38 g
- Trans Fat: 0.01 g
- Carbohydrates: 6.17 g
- Fiber: 3.87 g
- Protein: 45.73 g
- Cholesterol: 144.82 mg
