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Chicken Breasts Rolled With Ham And Cheese

The ham and cheese rolled inside these flattened chicken breasts make an attractive spiral pattern when the chicken is sliced. The dish can also be served cold and is delicious with a fresh green salad and a generous dollop of mayonnaise.

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4 chicken breasts, skins removed
Salt and pepper to taste
4 slices of Serrano ham or Parma ham
4 'fingers' (4 x 1 x 1 cm) Gruyère cheese
2 tablespoons vegetable oil
1 tablespoon butter
1 small onion, peeled and chopped
150 ml dry white wine
1 tablespoon gluten free Dijon mustard
1 tablespoon tomato purée


Serves: 4


To prepare the chicken breasts, cut horizontally into each piece of meat three quarters of the way, then open out the breasts.

Place each opened breast between two sheets of greaseproof paper and, using a rolling pin, carefully pound them into thin, flat slabs of meat (or escalopes) of fairly even thickness. Avoid making holes in the meat. Remove the top sheets of paper and season the meat with salt and pepper.

Place a slice of ham and a finger of Gruyère cheese on each escalope and carefully roll up each bundle into a neat curl. Tuck in the ends of the chicken and secure each roll with a piece of string to help it keep its shape.

Melt the butter and heat the oil in a heavy-based saucepan or frying pan which has a lid. Cook the rolls in the fat, turning occasionally to brown them all over, then add the chopped onions. Once the onions have become translucent and the chicken rolls are browned, remove from the pan and keep warm on a heated plate covered with foil.

Deglaze the pan with the white wine (loosen the fat and the browned sediment at the bottom). Stir in the mustard and tomato purée and mix well. Return the chicken rolls to the pan and simmer covered for roughly 20 minutes. The chicken is cooked when the melted cheese begins to run out of the rolls.

Remove the chicken rolls from the sauce. Untie and discard the string. Slice each roll into 4-5 pieces, on a chopping board using a sharp knife. Arrange the slices attractively on a serving dish or on individual plates and pour the sauce around them. (If the sauce has reduced too much, add a little more wine and bring slowly to a boil to rescue it.)

Serve with Potato Gratin or mashed potatoes and a green vegetable. If serving the dish cold without the sauce accompany with a green salad and a some Mayonnaise.

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