Not the most photogenic dish, but damn!!!! So delicious!!! Bacon and blue cheese is a marriage made in heaven, for our consumption!! Got the highest score from the hubby. Let me know what you think!!
For your filling mix up grated butter (helps to soften it), crushed garlic, bacon jam (you can find it here under snacks and condiments), you also can just fry up onions and bacon with fave seasonings and blitz it instead, and blue cheese. Mash up and squeeze with your hands. Roll up in a sausage shape and put in the freezer. You just want it to start getting firm, so you can put in inside. 5-10 min is enough.
Prep your chicken breasts. Trip the skinny flappy bits. Shave off with the knife the thickest past of the breast. you want it more or less even thickness for even cooking.
Slice from one side creating a pocket, the opening should be smaller then the area cut, going all the way to the edges without piercing the meat. I will shortly put a HOW TO video.
Once butter is firm, but pliable, stuff your breast with it generously all the way inside. If any left rub your chix breasts with the butter mix on the outside
Stop for couple sips of wine.
Wrap prosciutto firmly around your chicken. I use 3 slices per breast. You don't want it to open while cooking.
Grill chicken breasts in a hot pan on both sides first to crisp up and seal prosciutto.
Cool a bit.
Then a do a dip in flour, then egg mix, then crumbs. Shallow fry again couple min on each side.
Put on the wire rack and into preheated oven At 180C for 20 minutes.
Serve definitely with creamy mashed potatoes and a glass of chardonnay.
Enjoy!!
Please let me know what you think in the comment box at the bottom of the page.
Cheers, Marina XX
Ingredients
Directions
For your filling mix up grated butter (helps to soften it), crushed garlic, bacon jam (you can find it here under snacks and condiments), you also can just fry up onions and bacon with fave seasonings and blitz it instead, and blue cheese. Mash up and squeeze with your hands. Roll up in a sausage shape and put in the freezer. You just want it to start getting firm, so you can put in inside. 5-10 min is enough.
Prep your chicken breasts. Trip the skinny flappy bits. Shave off with the knife the thickest past of the breast. you want it more or less even thickness for even cooking.
Slice from one side creating a pocket, the opening should be smaller then the area cut, going all the way to the edges without piercing the meat. I will shortly put a HOW TO video.
Once butter is firm, but pliable, stuff your breast with it generously all the way inside. If any left rub your chix breasts with the butter mix on the outside
Stop for couple sips of wine.
Wrap prosciutto firmly around your chicken. I use 3 slices per breast. You don't want it to open while cooking.
Grill chicken breasts in a hot pan on both sides first to crisp up and seal prosciutto.
Cool a bit.
Then a do a dip in flour, then egg mix, then crumbs. Shallow fry again couple min on each side.
Put on the wire rack and into preheated oven At 180C for 20 minutes.
Serve definitely with creamy mashed potatoes and a glass of chardonnay.
Enjoy!!
Please let me know what you think in the comment box at the bottom of the page.
Cheers, Marina XX
