| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Food networ, Food7 |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 1 |
sl |
Carmarthen Ham |
| 2 |
tb |
Plain flour seasoned with salt and pepper |
| 55 |
g |
Unsalted butter; (2 oz) |
| 2 |
sl |
Hen Sir Cheese; (2 to 3) |
| 1/2 |
|
Glass dry white wine |
| 4 |
tb |
Double cream; (2fl oz) |
| 1 |
tb |
Olive oil |
| 3 |
|
Part boiled potatoes |
| 1 |
|
Sprigs rosemary |
|
|
Fresh basil to garnish |
INSTRUCTIONS
Heat the oil and half the butter in a frying pan. Place the chicken breast
between two sheets of cling film, then with a heavy knife beat out the
chicken until it resembles the shape of a scallop of veal.
Place one slice of ham on top of the chicken, then dip into the seasoned
flour. Place the chicken and ham into the hot oil ham side down and cook
for 2?3 minutes then turn. Top the ham with thin slithers of cheese and add
the wine and place a lid on the pan and leave to cook for 2 minutes or
until the cheese has melted.
Add the cream and leave to thicken slightly then garnish with fresh basil.
For the potatoes. Heat the oil and rest of the butter and add the diced
potatoes and rosemary. Cook until nicely browned and serve with the
chicken.
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