Prosciutto in Chicken Fillet Coating
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet
- 4 slices ham, (prosciutto)
- 1 spring onion (s)
- 2 slices cheese, (Emmentaler or other)
- mustard
- Tomato paste
- salt and pepper
- Flour, for dusting
- 0.25 liter ¼ chicken broth
- liter ⅛ cream
- olive oil
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Cover the fillet with cling film, this will not destroy the meat fiber, lightly salt and pepper. Rub sparingly with mustard and tomato paste. Sprinkle the finely chopped spring onions on top with prosciutto and cheese and roll up tightly. Fix with 3 toothpicks. Roll in flour.
- Heat the olive oil and butter, slowly fry the filet rolls on all sides, remove and place in the preheated oven at 150 degrees for about 15 minutes.
- In the meantime, pour the chicken soup in the pan, reduce slightly, pour in the cream and stir with 1 teaspoon of tomato paste. Bring to the boil again briefly, add the fillet to the sauce and let stand in the oven for another 5 - 8 minutes.
- Goes well with puree and butter vegetables!
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