Top 100 Meals in Minutes: Quick and Easy Meals for Babies and Toddlers by Annabel Karmel

Author:Annabel Karmel
Language: eng
Format: mobi, azw3, epub
Publisher: Atria Books
Published: 2014-12-02T08:00:00+00:00

NOT SUITABLE FOR FREEZING

MAKES 4 PORTIONS

Chicken with ham and cheese

This recipe is a delicious way to stuff chicken breasts.

4 small boneless, skinless chicken breasts (about 4 ounces each)

3/4 cup grated Gruyère cheese

4 small slices ham, finely chopped

4 tablespoons chopped chives

1 egg, beaten

1 cup fresh bread crumbs

Paprika

2 tablespoons oil

• Preheat the oven to 400°F.

• Put the chicken breasts on a cutting board. Cover with plastic wrap and, using a mallet, lightly pound the thicker part of the breast so that it is coarsely the same thickness.

• Carefully slice each breast three quarters of the way through the middle, still keeping one side attached. Mix the cheese, ham, and chives.

• Open one breast and put a quarter of the cheese mixture into the middle. Season and fold over the top. Push down so that it looks like a sandwich. Repeat with the remaining breasts.

• Brush each breast with egg wash. Carefully coat in bread crumbs. Sprinkle with paprika.

• Heat the oil in a large frying pan. Brown the chicken for 3 minutes on both sides, then place onto a baking sheet lined with parchment paper.

• Roast in the oven for 15 minutes until golden and cooked through. Leave for 3 minutes, then slice each breast into 3 to 4 slices to serve.

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