Friday, April 3, 2009

Roast Cheshire Chicken

Great for guests, but also kid-friendly. The egg in the stuffing firms it up as the chicken roasts-- it won't ooze out as cheese fillings can sometimes do.

Artichoke Stuffing
1 tin artichoke hearts, drained, art hearts squeezed of juice
Small handful of fresh parsley
Pinch of fresh thyme
1 small onion, chopped and sautéed briefly in butter until soft
2 cloves garlic, sautéed with the onion
A healthy pinch of sea salt
Several twist of the pepper mill
3 tablespoons Hellmann’s mayo
3 tablespoons finely grated Parmesan cheese
1 tablespoon dry white wine
1 medium egg

1) Place everything except the egg into the work bowl of a food processor and work until smoothish. Taste and adjust seasoning (more salt or pepper?). Add in the egg and process again until just incorporated. Cover and chill until ready to roast the chicken. Can be made up to a day in advance and stashed in the fridge. Do not stuff the chicken ahead of time.

6 boneless, skinless chicken breasts
12 pieces of Pancetta (best) or 6 pieces Prosciutto
Olive oil

1) Pre-heat oven to 400F (200C). Pound the chicken breasts until they are approximately 1 centimetre thick. Lay the prosciutto on a clean work surface then place the chicken on top. Spoon a tablespoon of artichoke stuffing at one end of the chicken, then roll closed and secure with toothpicks (remember to count how many toothpicks you use in each, so that you don’t leave one in after they are roasted).

2) Place chicken on a parchment-lined baking pan and place in the oven. Brush or drizzle with a bit of olive oil and roast for 30 minutes, remove the toothpicks and serve.

Serves 6

1 comment:

Linda said...

Oh, my gosh, this sounds fantastic! Next time I go to the food store, I'm making this.