Stuffed Chicken Breasts

Stuffed Chicken Breasts

Ingredients:

5 small skinless chicken breasts

15ml cream

15ml grated Parmesan cheese

30-50ml toasted hazelnuts

50g sun-dried tomatoes, drained

Salt and freshly ground black pepper

8 slices Parma ham

For the Sauce:

5ml flour

200ml cream

15ml grated nutmeg

15ml toasted hazelnuts

Method:

Preheat the oven to 180˚C. take one of the chicken breasts, chop it roughly and put it in a food processor. Add the cream, Parmesan, hazelnuts and sun-dried tomatoes and blend. Season well.

Slice open the remaining chicken breasts. Form the chicken mince into 4 sausages and lay each on a breast, wrapping the meat around the sausage. Wrap each chicken breast in 2 slices of Parma ham and arrange on a baking sheet. Bake for 25 minutes.

To make the sauce, whisk the flour into the cream in a saucepan and heat slowly, whisking until thickened. Season with salt, pepper and nutmeg. Add the hazelnuts. Slice the chicken rolls and serve with the sauce.