Chicken With Ciabatta and Prosciutto Crust
- Ready In:
- 1hr 55mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 5 tablespoons olive oil
- 4 leeks, cut into 1/2in slices
- 2⁄3 cup dry sherry
- 7⁄8 cup chicken stock
- 1 3⁄4 cups creme fraiche
- 2 teaspoons all-purpose flour
- 2 tablespoons coarse grain mustard
- 3 tablespoons sage, chopped
- 3 teaspoons flat leaf parsley, chopped
- 1 pinch black pepper
- 4 large chicken breast fillets, cut into 1/2in strips
- 3 1⁄2 ounces gruyere cheese, finely shredded
- 7 ounces ciabatta, made into breadcrumbs
- 3 ounces prosciutto, roughly torn
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
English_Rose
United Kingdom
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 :)