Sweet roast ham, cheese and chicken rolls
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless; boneless chicken | |
| ; breasts cut in half | ||
| Salt and freshly ground black pepper | ||
| 50 | grams | Butter; (2oz) |
| 4 | slices | Tender sweet roast ham; cut in half |
| 100 | grams | Creamery; full fat soft |
| ; cheese (3 1/2oz) | ||
| 8 | Cocktail sticks | |
| 1 | tablespoon | Oil |
| 250 | millilitres | Dry white wine; (8floz) |
| 1 | teaspoon | Fresh sage; finely chopped |
| 50 | grams | Butter; (2oz) |
Directions
FOR THE CHICKEN ROLLS
FOR THE FILLING
FOR THE SAUCE
Place the 8 pieces of chicken breast on a large piece of clingfilm and cover with another piece of clingfilm. Pound the chicken pieces with a meat mallet, until each one is 3mm (1/8inch) thick. Season with salt and pepper.
Heat half the butter in a frying pan, when foaming add the sage leaves and cook for approximately 2 minutes. Remove and put to one side.
Top each piece of chicken with a slice of ham, then a sage leaf and good teaspoon of cream cheese. Roll up and secure with a cocktail stick.
Heat the remaining butter and oil in the same frying pan used for cooking the sage leaves. cook the chicken rolls for 15-20 minutes, or until no pink colour remains. Remove and keep warm whilst preparing the sauce.
Drain any oil from the frying pan. Add the wine and reduce by half, add in the chopped sage then whisk in the butter. Serve poured over the chicken.
Converted by MC_Buster.
NOTES : An ideal dinner party dish to serve with new potatoes and green beans.
Converted by MM_Buster v2.0l.