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Kate Heyhoe

Kate's Global Kitchen

 

Speed Cooked:
Prosciutto and Cheese-Stuffed Chicken Breasts

by Kate Heyhoe
The Global Gourmet

 

4 ounces cream cheese, softened
2 teaspoons fresh lemon juice
1 ounce prosciutto, finely chopped
2 tablespoons finely chopped Italian parsley
1 to 2 shallots, finely chopped
4 large or 5 medium chicken breasts, with bone and skin

 

Mix together all ingredients except the chicken breasts. Gently loosen the skin from the breasts to form a pocket and spoon the mixture under the chicken skin. Place in a large baking dish, skin side up. (Baking dish can be metal or glass.)

For speed cooking in the Accellis 2X Range:
Do not preheat the oven. Place the baking dish on the middle rack. Set the timer for 35 minutes for large breasts or 30 minutes for smaller ones. Then press Autocook: the range will automatically cook the dish for half the time you set. Test to ensure the chicken is cooked through. Optional: If desired, skim the fat from the pan juices; pour the juices into a saucepan and cook on top of the stove until reduced and thickened. Serve chicken with pan juices poured on top.

 
 

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Copyright © 2001, Kate Heyhoe. All rights reserved.

 

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This page created February 2001

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