Pan-fried Smoked Cheese & Ham Stuffed Chicken Breasts in a Creamy Herb Sauce
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| Serves | 2 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Gourmet, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Formal Party, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
A delectable gourmet style meal for two (or more if needs be) where plump chicken breasts are stuffed with smoked cheese and ham before being pan-fried in butter and served with a creamy herb and garlic yogurt sauce. The chicken breasts can be stuffed and wrapped in the morning and kept in the fridge until you need to cook them, making them an ideal dish for busy cooks! They can also be frozen at this stage for ease of cooking later on, and just need to be defrosted for 4 to 6 hours or overnight in a fridge.
Ingredients
- 2 large chicken breasts (boned and skinless)
- 2 thick slices smoked Brie cheese, approx 50g (or cheese of your choice)
- 2 to 4 slices smoked ham, depending on thickness and size
- salt and pepper
- butter to fry
- 6 tablespoons thick "Greek style" yogurt
- 1 clove garlic, peeled and minced
- small bunch of fresh mixed herbs in season, finely chopped (I used parsley, chives and thyme)
Note
A delectable gourmet style meal for two (or more if needs be) where plump chicken breasts are stuffed with smoked cheese and ham before being pan-fried in butter and served with a creamy herb and garlic yogurt sauce. The chicken breasts can be stuffed and wrapped in the morning and kept in the fridge until you need to cook them, making them an ideal dish for busy cooks! They can also be frozen at this stage for ease of cooking later on, and just need to be defrosted for 4 to 6 hours or overnight in a fridge.
Directions
| Step 1 | Cut a deep pocket in each chicken breast, and then season with salt and pepper and then stuff the chicken with the slices of smoked Brie cheese and ham, making sure they are pushed right down into the pocket. |
| Step 2 | Melt the butter in a large sauté pan and add the chicken breasts, secured with a toothpick if necessary. Fry on one side over a medium to low heat for about 8 to 10 minutes, before carefully turning the chicken over. Fry for a further 8 to 10 minutes, or until the chicken is golden brown on the outside and is cooked all the way through - you can look inside the stuffed pocket to check. |
| Step 3 | Push the chicken breasts to one side of the pan and add the yogurt, garlic and herbs; mix the yogurt into the herbs and cooking juices until the sauce is smooth and creamy. Adjust seasoning to taste. |
| Step 4 | Place the chicken onto warm plates and spoon the yogurt sauce over the top before garnishing with freshly chopped herbs. You can cut the chicken in to thick slices to serve too if you wish. |
| Step 5 | Serve with steamed fresh potatoes and vegetables. |
