Country ham stuffed chicken breast
Someone had asked a question about country ham (salt cured) in another thread and I started thinking about this dish. It is easy, but appears VERY FANCY when served.
2 chicken breasts pounded to 1/2" thickness (I usually cut in half, also)
1 large thin slice country ham cut into however many chicken breasts you have ( buy biscuit cuts, which are very thin)
4 TBSP real butter
1 1/2 tsp dried thyme
DIRECTIONS
1. Pound chicken breasts until thin and spread 1/2 TBSP of butter on top of each breast.
2. Sprinkle each with 1/2 tsp dried thyme.
3. Place a piece of country ham on top of each chicken breast and roll up with chicken outside, butter, thyme and ham inside, securing with a couple of toothpicks.
4. Melt 1 TBSP in a cast iron or heavy skillet and add chicken breasts, turning every 3-4 minutes, browning all sides.
5. Lower heat to simmer and add remaining butter, cover and allow to steam for 8-10 minutes to thoroughly cook the chicken.
6. Remove from the chicken from skillet and allow to cool slightly. Remove toothpicks and cut on the diagonal to serve.
7. After removing chicken from skillet, add a couple tablespoons of water or chicken broth and remaining thyme to the skillet and deglaze pan (stir the water around, scraping up the bits left) and use this sauce over the top of the chicken when serving.
This is yummy, easy and looks spectacular. It goes well with a simple rice dish to soak up the browned butter sauce and a side salad.
2 chicken breasts pounded to 1/2" thickness (I usually cut in half, also)
1 large thin slice country ham cut into however many chicken breasts you have ( buy biscuit cuts, which are very thin)
4 TBSP real butter
1 1/2 tsp dried thyme
DIRECTIONS
1. Pound chicken breasts until thin and spread 1/2 TBSP of butter on top of each breast.
2. Sprinkle each with 1/2 tsp dried thyme.
3. Place a piece of country ham on top of each chicken breast and roll up with chicken outside, butter, thyme and ham inside, securing with a couple of toothpicks.
4. Melt 1 TBSP in a cast iron or heavy skillet and add chicken breasts, turning every 3-4 minutes, browning all sides.
5. Lower heat to simmer and add remaining butter, cover and allow to steam for 8-10 minutes to thoroughly cook the chicken.
6. Remove from the chicken from skillet and allow to cool slightly. Remove toothpicks and cut on the diagonal to serve.
7. After removing chicken from skillet, add a couple tablespoons of water or chicken broth and remaining thyme to the skillet and deglaze pan (stir the water around, scraping up the bits left) and use this sauce over the top of the chicken when serving.
This is yummy, easy and looks spectacular. It goes well with a simple rice dish to soak up the browned butter sauce and a side salad.
