Cheese & Ham Stuffed Chicken Breasts with Wine-Tomato Sauce
Cheese and Ham Stuffed Chicken Breasts with Wine-Tomato Sauce recipe
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken breasts
|
*
|
| 5 | tablespoons |
olive oil
|
|
| ⅔ | cup |
mozzarella cheese
|
*
|
| ¼ | teaspoon |
rosemary leaves
|
|
| 4 | slices |
ham
cooked |
*
|
| ½ | cup |
white wine
|
*
|
| 1 | x |
tomato sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken breasts
|
*
|
| 75 | ml |
olive oil
|
|
| 158 | ml |
mozzarella cheese
|
*
|
| 1.3 | ml |
rosemary leaves
|
|
| 4 | slices |
ham
cooked |
*
|
| 118 | ml |
white wine
|
*
|
| 1 | x |
tomato sauce
|
*
|
Directions
Make a deep slit in the side of each chicken breast.
Brush the inside of each pocket with a little oil, then season with salt and pepper.
Divide the mozzarella, rosemary and ham among the four pockets.
Seal each pocket closed with two wooden cocktail sticks.
Heat the remaining oil in a large, lidded frying pan and seal the over.
Burn off the alcohol for 2 minutes, then season.
Lower the heat, cover and simmer gently for 25 minutes.
Remove the cocktail sticks, garnish with rosemary and serve with the tomato sauce.
