Ingredients
-
4
-
4
-
415
-
1/2
-
200
-
2
-
1
-
4
-
-
-
-
-
-
-
Directions
Ham Stuffed Chicken Breast on Savoury Rice, This is a succulent, tasty and not too fattening dish needing minimal preparation and supervision during cooking, easy to present and with a wonderfully satisfying Mediterranean flavour Enjoy with a glass of chilled Pinot Grigio , What a nice dinner we have just finished, I made a mistake and opened a tin of mushroom soup so I just used that, and it was very good other than that I made it to the recipe the only thing was you didn’t put a time for baking in the oven mine took about 40/45 minutes I loved the rice, I made it in my rice cooker and just stirred in at the end of cooking and left it a bit on keep warm and it was very good Next time I think I might put mushrooms in the chicken and a bit of garlic butter Mmmmm thank you for a very nice recipe Made for PAC Spring 2010
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Steps
|
1
Done
|
Pre-Heat Oven to 200c/400f/Gas 6. |
|
2
Done
|
Wash and Dab Dry the Chicken Breasts With Kitchen Roll. |
|
3
Done
|
Slice Each Chicken Breast Along One Side So That It Can Be Opened Like a Book. Place a Slice of Prosciutto Ham and Some Diced Red Pepper Into Each Chicken Breast and Close Over. |
|
4
Done
|
Pour a Little Cream of Chicken Soup Into a Large Saccerole Dish and Arrange the Chicken Breasts on Top Without Too Much Overlapping. |
|
5
Done
|
Sprinkle the Remaining Diced Red Pepper Over the Chicken the Slowly Add the Rest of the Cream of Chicken Soup. |
|
6
Done
|
Cover the Casserole and Place on the Middle Shelf of the Oven to Cook. |
|
7
Done
|
Now, Relax For Ten Minutes With a Glass of Pinot Grigio (just to Ensure That It Is Sufficiently Well Chilled, You Understand). |
|
8
Done
|
About Twenty Minutes Before the Chicken Will Be Ready, Rinse the Rice in Running Water For a Couple of Minutes Before Putting It Into a Medium Sized Saucepan With Four Cups of Water and the Olive Oil (the Olive Oil Helps Keep the Rice Separate), Stir Once. |
|
9
Done
|
Bring to a Fast Boil Then Reduce the Heat to a Simmer. |
|
10
Done
|
After Five Minutes, Add the Pesto Sauce to the Rice and Stir Gently to Distribute. Continue Simmering Until All the Water Has Been Absorbed (about 5-7 Minutes). Fork Through Rice to Fluff Up. |
|
11
Done
|
Place a Quarter of the Rice on Each Plate and Put a Chicken Breast on Top, Offset a Little to One Side. Spoon Some Chicken Soup from the Casserole Over the Chicken Breasts and Decorate With the Parsley Sprig Before Serving. |
