4 chicken fillets
1 x 225g tub of Mr. Crumb Apple and Apricot Stuffing
8 slices Parma ham
For the pan sauce:
250ml chicken stock
2 tbsp lemon juice
1 garlic clove, crushed
2 shallots, finely chopped
Salt and black pepper
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2 Place the chicken fillets on a chopping board. Place one hand on top of the
first chicken fillet and use a sharp knife to slice the chicken crossways, being
careful not to cut the whole way through. Open the fillet out like a book. Repeat with the remaining fillets.
3 Place a quarter of the stuffing onto each fillet and close the chicken over the stuffing.
4 Place two slices of prosciutto on the chopping board, overlapping slightly. Place one stuffed fillet at the end closest to you and roll it up in the prosciutto, securing with 1-2 cocktail sticks. Repeat with the remaining chicken and prosciutto.
5 Heat the oil in a large pan over a medium-high heat and add the wrapped chicken fillets, seam side-down. Sear for 1-2 minutes until the prosciutto is lightly golden, then flip them over and cook for another 1-2 minutes. Transfer to a baking dish, seam side-down.
6 Bake for 15 minutes or until the chicken is completely cooked throughout.
7 Meanwhile, in a jug, combine the chicken stock, lemon juice and garlic.
8 Return the pan to a medium-high heat and add the shallots and the stock mixture. Allow to bubble for 6-8 minutes, scraping any sticky bits from the bottom of the pan with a wooden spoon.
9 When the sauce has thickened, remove from the heat. Add the cream and stir to combine. Season to taste with salt and black pepper.
10 Return the pan to the heat for about 30 seconds, stirring, but do not allow it to boil. Transfer the cooked chicken to serving plates and drizzle with the sauce.