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Preparation time
35 minutes
Total time:
1 hour
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Ingredients
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10 mL (2 tsp.) cornstarch diluted in 10 mL (2 tsp.) water
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125 mL (1/2 cup) red wine
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1 package (150 g) prosciutto
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4 Exceldor chicken breasts
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To taste, salt and pepper
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15 mL (1 tbsp.) fresh thyme
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1 pear, peeled, cored and diced
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1 apple, peeled, cored and diced
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125 mL (1/2 cup) undiluted beef consommé
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15 mL (1 tbsp.) Compliments olive oil
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Directions
- Preheat oven to 190°C (375°F).
- In a large ovenproof skillet, heat olive oil over medium-high heat. Add apple, pear and thyme, and season with salt and pepper to taste. Sauté for 1 to 2 minutes, or until fruit is hot but still crisp. Transfer preparation to a small bowl and reserve.
- Slit each chicken breast lengthwise along the side, leaving about 1 cm (1/2 inch) intact on either side to make a pocket. Stuff chicken with fruit preparation and close. Season chicken breasts with pepper and then wrap each with two slices of prosciutto.
- Place chicken in a skillet with the prosciutto ends skillet-side down. Bake for 35 minutes, or until meat is no longer pinkish and internal temperature of the chicken has reached 77°C (170°F). Remove chicken from the skillet and keep warm. Heat skillet over high heat and pour in red wine.
- Scrape the bottom of the skillet to remove browned bits. Add beef consommé and diluted cornstarch. Bring to a boil, stirring constantly. Remove from heat when the sauce has thickened. Serve chicken breasts with the sauce, and accompany with rice and slender green beans.
Variations:
- Add raisins or dried cranberries to the fruit mixture for more flavour.
- Replace thyme by another fresh herb of your choice.
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