This is a modern Italian dish, and if you are traditionally minded you might find the combination of sun-dried tomatoes and prosciutto in the filling a bit odd. But it is quite nice. The recipe will serve 4.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 1/3 pounds (about 1 1/2 chicken breasts, 600 g) chicken breasts
- 1/4 pound (100 g) prosciutto, thinly sliced
- 2 ounces (60 g) sun-dried tomatoes of the kind packed in oil, drained
- 6 tablespoons (60 g) sesame seeds, plus another tablespoon
- 1/2 clove garlic
- 1/3 cup dry white wine
- Olive oil
- Salt and pepper to taste
- Butcher's twine
- Freshly washed baby spinach leaves (enough to serve as a bed for the chicken)
Preparation:
Shred the tomatoes and combine them with the 6 tablespoons of sesame seeds, 2 tablespoons of olive oil, and blend the mixture until it is a uniform paste.
Separate the whole chicken breast into two halves, remove and discard the breastbone (and wishbone if present), and make a horizontal cut into each breast half, to form pockets.
Spread a third of the stuffing into each pocket and wrap the chicken breasts with the prosciutto. Tie it in place with several rings of butcher's twine.
Heat a tablespoon of oil in a skillet large enough to hold the three breasts, and sauté them for a few minutes over a moderate flame, turning them to brown all sides.
Sprinkle the wine over them, season to taste, reduce the flame some, and simmer them for another 20 minutes, turning them occasionally. Let them cool covered. When they have cooled completely, remove the string, and slice the breasts fairly thickly.
Serve the sliced chicken breasts on a bed of baby spinach leaves, drizzled with the pan drippings and sprinkled with the final tablespoon of sesame seeds.
In terms of a wine, I would be tempted to think white, perhaps a Gavi.
Separate the whole chicken breast into two halves, remove and discard the breastbone (and wishbone if present), and make a horizontal cut into each breast half, to form pockets.
Spread a third of the stuffing into each pocket and wrap the chicken breasts with the prosciutto. Tie it in place with several rings of butcher's twine.
Heat a tablespoon of oil in a skillet large enough to hold the three breasts, and sauté them for a few minutes over a moderate flame, turning them to brown all sides.
Sprinkle the wine over them, season to taste, reduce the flame some, and simmer them for another 20 minutes, turning them occasionally. Let them cool covered. When they have cooled completely, remove the string, and slice the breasts fairly thickly.
Serve the sliced chicken breasts on a bed of baby spinach leaves, drizzled with the pan drippings and sprinkled with the final tablespoon of sesame seeds.
In terms of a wine, I would be tempted to think white, perhaps a Gavi.
