Tuesday, 9 December 2008

Stuffed Chicken Breasts

4 complete chicken breasts, deboned & skinless
200 gr. Mascarpone
1 small container fresh mushrooms
8 slices of ham
Olive Oil
1 or 2  cloves of garlic
parsley
Salt & pepper
Freshly grated orange peel
1/2 cup, plus a splash of Brandy
Paprika
Baby spinach


  • Open the chicken breasts, place in plastic bag and smash with a wooden hammer (or what-have-you?) until flatter.
  • Place each smashed breast on sheet of waxed paper (this is mostly to keep your counter cleaner).
  • Spread with salt & orange peel & other spices (what-have-you?).
  • Arrange 2 slices of ham on each smashed chicken breast.  
  • In a frying pan, brown crushed garlic and 3 tablespoons of oil. When it begins to fry, add the sliced mushrooms directly.
  • Heat the mascarpone cheese in the microwave for 1 minute.
  • Blend mushrooms with a splash of brandy and add the mascarpone cheese. 
  • Add salt and pepper, chopped parsley and mix.
  • Preheat oven to 210 °C. 
  • Spread a layer of mascarpone cream and mushrooms on each smashed chicken breast. 
  • Sprinkle with parsley.
  • Roll the breast to form a roll.
  • Tie with kitchen string and arrange on a platter with a little oil.
  • Add half a glass of brandy and juice from orange used for peel. 
  • Sprinkle with paprika.
  • Cover with foil and bake for about 30 minutes. 
  • Wait ten minutes and let the whole thing rest.  Sprinkle with a bit more paprika if necessary for appearance. 
  • You may make a gravy with the sauce left from the chicken or discard.  
  • Prepare a bed of raw baby spinach.
  • Place each roll on bed.