Apple and prosciutto chicken Recipe
Ingredients
75g (1/4 cup) creme fraiche
2 tablespoons thin cream
2 teaspoons wholegrain mustard
1/2 bunch watercress, leaves picked, washed, dried
1 radicchio, leaves separated, washed, dried
4 (about 220g each) single chicken supremes
Salt & freshly ground black pepper
4 thin slices prosciutto, cut in half crossways
1 golden delicious apple, peeled, cored, halved, thinly sliced
1 tablespoon olive oil
1 tablespoon calvados liqueur
Apple and prosciutto chicken Recipe
Method
Step 1
Use a small sharp knife to cut into the side of each chicken breast to create a pocket (don't cut all the way through). Season with salt and pepper.
Step 2
Place 2 pieces of prosciutto in each chicken pocket. Then place one quarter of the apple slices in each pocket and secure each with a toothpick to enclose the filling.
Step 3
Heat the oil in a large frying pan over medium heat. Add the chicken, skin-side down, and cook, uncovered, for 8 minutes or until skin is golden brown and crisp. Turn and cook for a further 8 minutes or until cooked through. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.
Step 4
Increase heat to high. Add the calvados to frying pan and cook, shaking the pan, for 1 minute or until calvados reduces slightly. Add the creme fraiche, cream and mustard, and cook, stirring, for 1 minute or until the sauce thickens slightly.
Step 5
Combine watercress and radicchio in a bowl. Remove toothpicks from chicken. To serve, arrange chicken, watercress and radicchio on serving plates and drizzle with sauce.
Ingredients
75g (1/4 cup) creme fraiche
2 tablespoons thin cream
2 teaspoons wholegrain mustard
1/2 bunch watercress, leaves picked, washed, dried
1 radicchio, leaves separated, washed, dried
4 (about 220g each) single chicken supremes
Salt & freshly ground black pepper
4 thin slices prosciutto, cut in half crossways
1 golden delicious apple, peeled, cored, halved, thinly sliced
1 tablespoon olive oil
1 tablespoon calvados liqueur
Apple and prosciutto chicken Recipe
Method
Step 1
Use a small sharp knife to cut into the side of each chicken breast to create a pocket (don't cut all the way through). Season with salt and pepper.
Step 2
Place 2 pieces of prosciutto in each chicken pocket. Then place one quarter of the apple slices in each pocket and secure each with a toothpick to enclose the filling.
Step 3
Heat the oil in a large frying pan over medium heat. Add the chicken, skin-side down, and cook, uncovered, for 8 minutes or until skin is golden brown and crisp. Turn and cook for a further 8 minutes or until cooked through. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.
Step 4
Increase heat to high. Add the calvados to frying pan and cook, shaking the pan, for 1 minute or until calvados reduces slightly. Add the creme fraiche, cream and mustard, and cook, stirring, for 1 minute or until the sauce thickens slightly.
Step 5
Combine watercress and radicchio in a bowl. Remove toothpicks from chicken. To serve, arrange chicken, watercress and radicchio on serving plates and drizzle with sauce.
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