Dolcelatte Chicken Parcels

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 chicken breast fillets, skinless
• 6 ounces dolcelatte, sliced
• 1 teaspoon dried sage
• 4 slices prosciutto
• 1 ounce butter
• 1 small onion, finely chopped
• 7/8 cup dry vermouth
• 4 1/2 ounces button mushrooms, sliced
• 1 teaspoon cornstarch, blended in a little cold water

Recipe

• 1 make a horizontal cut in each chicken fillet and open them out. fill each one with dolcelatte, then season and sprinkle with half the sage.
• 2 reshape the fillets, wrap the breasts in the ham and tie with fine string in two or three places to make a parcel.
• 3 in a deep frying pan, heat the butter, then add the onion and gently cook until golden.
• 4 add the chicken breasts, vermouth and mushrooms.
• 5 bring to the boil, cover and simmer for 30-40 minutes or until the chicken is tender and cooked through.
• 6 remove the chicken from the pan, discard the string and keep warm.
• 7 stir the blended cornstarch into the sauce with seasoning, to taste, and cook for 1-2 minutes.
• 8 pour the sauce on to a serving plate and serve the chicken breasts whole or sliced on top.