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Preparation time
15 minutes
Total time:
40 minutes
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Ingredients
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4 chicken breasts (around 6–7 oz./170–200 g), skinned and deboned
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Salt and pepper
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4 slices Swiss cheese
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4 slices Black Forest ham
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2 tbsp. (30 ml) olive oil
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1 tbsp. (15 ml) Dijon mustard
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2 tbsp. (30 ml) maple syrup
Breading
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⅔ cup (150 ml) plain bread crumbs
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2 tbsp. (30 ml) butter, melted
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1 tbsp. (15 ml) parsley, chopped
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1 egg
Sauce
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¼ cup (60 ml) white wine
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¼ cup (60 ml) 35% cream
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1 tbsp. (15 ml) parsley, chopped
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4–-8 toothpicks
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Directions
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Preheat oven to 375° and place grill in centre of oven.
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In a bowl, whisk egg.
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In a shallow dish, mix bread crumbs with butter and chopped parsley.
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Cut a pocket into the side of each breast large enough to hold your slice of ham, making sure not to cut all the way through. Season with salt and pepper. Place a slice of ham and a slice of cheese in each pocket and close flap with 1 or 2 toothpicks.
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Mix mustard and maple syrup in a bowl and spread over breasts.
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Carefully dip breast into the egg and then roll it in the bowl with the breadcrumb mixture until completely covered.
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Heat oil in an oven-ready pan on medium high, then sear top side of breast till golden before flipping it over and placing pan in the oven. (2 to 4 minutes)
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Bake for 16 to 18 minutes. Finish under the broiler for about 30 seconds to 1 minute until nice and brown. (Check frequently to avoid burning.)
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Using an oven mitt, carefully remove pan from oven and return it to stove. Remove chicken and set aside. Add white wine and cream to pan and let it reduce for a minute. Add chopped parsley and adjust seasoning with salt and pepper.
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Serve over chicken breast with your favourite salad or side.
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