Chicken With Ciabatta and Prosciutto Crust

"For a deliciously savoury comfort food meal, try this luxurious version of a chicken and leek bake."
 
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Ready In:
1hr 55mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Heat 2 tablespoons of olive oil in a pan, add the leeks and cook over a gentle heat for 10-15 minutes, or until softened and beginning to brown. Remove with a slotted spoon and put aside.
  • Pour the sherry and stock to the pan, bring to a boil and reduce to a quarter of the liquid. Allow to cool.
  • Preheat the oven to 375°F
  • In a medium sized bowl, mix the creme fraiche, flour, mustard, sage, a third of the parsley and pepper together with a little salt; though bear in mind that the prosciutto and chicken stock will be quite salty. Throw in the leeks and reduced stock chicken and bury the chicken breasts under the mixture.
  • Pour the chicken mixture into a 4.5 pint ovenproof dish and sprinkle the Gruyere cheese on top.
  • For the topping put the ciabatta crumbs in a bowl with the remaining olive oil, prosciutto and the rest of the parsley. Toss together and sprinkle over the chicken.
  • Bake in the oven for 50-60 minutes.
  • Serve with a green salad.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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