Poitrine de Poulet Farcie (Cheese-Stuffed Chicken Breast)
It's very simple and extremely tasty, and good quality chicken will make it really lovely. Use whatever cheese or mustard your heart desires, but I find a little bit of salty blue cheese and a delicate mustard don't interfere too much with the taste of the chicken and the prosciutto.
A bit messy to prep, but simple to cook. Keep washing those hands, utensils and surfaces!
Roquefort - I used St Augur. Gorgonzola would do nicely too, but probably dolce - too strong a cheese will overpower everything
Dijon mustard - or some German or wholegrain - not English; it's too strong
prosciutto - di Parma if you like, but any cured prosciutto would do nicely. Perhaps jamón? Or indeed - bacon! Bacon might be a bit odd as a texture, but if it's all you've got, give it a bash!
Watch the video
Preheat the oven to... yes, you guessed it - 180ºC
With a small, sharp knife, make a pocket in the chicken breast
Stuff the pocket with cheese* - you don't need a lot, and it doesn't have to be a large pocket; you just want a tangy, salty surprise.
Lay the fillets on a sheet of baking foil
a good tsp* of mustard on each - smear it in
Lay the prosciutto on the foil alongside the fillets - so you can see when you have enough slices to cover the fillet
Fold the prosciutto over the fillet to cover it - I like to lay a final slice on top, running lengthways
Fold up the tinfoil and roll the edges to make a seal - this is called "en papilotte" or "al cartoccio" if you're interested. In fact it's called that whether you're interested or not: your interest has no affect on the nomenclature of dishes. Live with that.
Pop it on a baking tray and it goes in the oven for 40 minutes - make it 50 if you're unsure.
* Chicken is a real pain for bugs, so here are a few tips:
Cut your cheese in advance, and leave the chunks on a plate or the cutting board; that way you're not putting your chickeny fingers back onto the block of cheese
Wash your hands after each stage. Wash them before you use the mustard, and plop the mustard from the teaspoon onto the chicken; don't let the teaspoon touch the chicken. If it does - use a clean teaspoon for the second fillet (if you're doing two fillets)
Wash the cutting board before putting the tinfoil on it - that way only the inside of the foil gets chicken on it.
Keep an eye on this stuff - wash everything with very hot water and soap - including your hands each time before you go to a cupboard or the fridge.
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