Chicken stuffed with cheese

[1977Nicky]

I want to make chicken stuffed with cheese, wrapped in parma ham.

Is it best to cut the chicken breasts in half then stuff with cheese and wrap the ham round or flatten it out with a rolling pin then stuff with cheese?! I am using chicken breasts if that makes any difference! Thank you!

[nickmo]

Cut a pocket with a really sharp knife in the side of the breast and you make a gap for the filling without flattening the chicken, which looks a lot better for presentation. Remove the fillet on the underside as well.

You can of course flatten them if you like - cut in half and flaten between 2 pieces of grease proof paper so it won't stick - but the pocket I think will give a nicer finish. Wrap the parma around the breast in strips. You can secure with cocktail sticks if it looks like they will unravel, and remove these before serving.

Tuck a bay leaf into the pocket with the cheese if you like, or if you want a suggetion for a bit of a special filling, try with smoked salmon and goats cheese with a little fresh dill. Or use a Swiss cheese that melts over the chicken. Or make up some fried chopped mushrooms, garlic and mozeralla as a stuffing.

Brown the chicken in a pan and finsh in the oven for a moist end result.

One way to cheat is to place the stuffing under the skin and serve it like this. Recipe suggetion here for this idea: http://www.recipes4us.co.uk/Poultry%20and%20Game/thyme_and_cheshire_cheese_stuffe.htm just wrap in parma ham, fry off and finish in the oven in the same way.

[Plocket]

I flatten the chicken first so it's even, and spread with gryere or emmenthal, Dijon mustard and sliced mushrooms. It's all rolled up and then wrapped with the parma ham. Delicious!

[1977Nicky]

Oh my God, I am dribbling over my desk! Both sound yummy thank you!!!

[1977Nicky]

One thing nickmo, if I did add a bay leaf into the pocket would I have to remove it before serving? (Have never used bay leaves before although have just acquired a bay leaf tree! Was under the impression the leaves were for flavouring and were to be removed before eating!?). Thanks

[Litchick]

Yes, 1977 Nicky, remove the bay leaf before eating the chicken.

[nickmo]

Job done - take out the bay leaf before serving - 1 bite will tell you why - 'tough as an old bay leaf' comes to mind as an expression. And interesting mental picture of AB'ers dribbling. In a nice way I trust..

Incidentally, if you do use your own bay leaf tree - make sure you rinse the leaves before cooking especially if the tree is outdoors, as there are soooooooo many things in the air you need to wash off before use.

Happy chicken stuffing!

[euwie]

Why do that when you can have a footlong boerewors roll?Its somuch better!

[nickmo]

Mmmmm, thers a problem then.......

Fresh, tasty chicken breast, plump and moist with a lovely filling of wonderful farm fresh cheese melting through it and wrapped in a crisp, perfect case of the finest air dried ham, gently fried and then oven baked to finish as a special meal easy to create and adapt..

Or dried beef, pork and spices in a roll.

Ok, so wors are great for a munch, and there are lots of variations, but can't imagine the comments if everyone is expecting something on a plate for their meal - and not so easy to make your own either unless you have a drier for the wors - or live in a sunny place and can get the proper seasoning as well.

[1977Nicky]

Ok guys, forgive my ignorance (AGAIN!) but what on earth is boerewors?????!!!

[1977Nicky]

By the way, the chicken I did on Sunday was beauuuuuutiful even if I do say so myself so thank you!!