{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Breast of Free-Range Chicken with Mushrooms and Parma Ham

4 Breasts of Free Range Chicken (Skin Off)
8 oz. Mushrooms (use a mixture if you can)
4 Lge. Slices of Parma Ham
8oz. Tub Fromage Frais
Bunch Fresh Coriander.
Black Pepper

Slice the Mushrooms and fry them in a hot non stick pan with just 1 tsp. Sunflower Oil to start them. (They will quickly start to make their own juices).
Fry until soft.
Make a pocket along the length of each breast and stuff this with the cooked mushrooms. (Any left over can be used as a garnish)
Stretch out the slices of Parma Ham (remove the fat if you like and wrap each breast in one slice.
Then wrap each one in tin foil.
Set the oven to Gas 7, 220 C, 425 F.
Put the wrapped breasts on a baking sheet and cook at this temperature for 20 mts.
While they are cooking chop the coriander finely and mix it and some freshly ground Black Pepper with the Fromage Frais (You can also add a little chopped Chives if you have them handy)
Remove the chicken from it's tinfoil jacket before serving and pour over each one any juices which will have accumulated within.
Serve a tablespoon of the herbed Fromage Frais on the side.
(If you serve this with Baked Potatoes it serves as a relish for them also)
Served with a green vegetable this is a delicious and low in fat meal.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef