Prosciutto-Wrapped Chicken Breasts Stuffed with Sage and Gruyère

Instructions

Place the chicken breast skin side down on a cutting board. Fold open the tenderloin and, with a small knife, cut a pocket into the chicken.

Sprinkle the chopped garlic into the pocket. Place the sage leaves and Gruyère. Fold back the tenderloin.

Lay the prosciutto flat on the cutting board. Place the breast on the prosciutto and wrap all the way around.

Chill in the fridge for 10 to 15 minutes before cooking.

Heat the grapeseed oil in a frying pan over medium to high heat. Season the wrapped chicken with salt and pepper. Sear until golden brown and finish cooking in the oven at 375 degrees Fahrenheit for 15 to 20 minutes.

After removing from the oven, allow to sit for three minutes then serve.

Makes 4 servings.


THYME RICE PILAF

1 cup uncooked rice
2 1/2 cups chicken broth (can also use vegetable broth)
1/4 cup finely chopped shallots
2 tsp butter
1/2 bunch fresh thyme
1/2 bay leaf
5 whole white peppercorns
1/4 cinnamon stick
2 whole cloves
1 clove garlic
1 piece of cheesecloth

Place the peppercorns, bay leaf, cloves and cinnamon stick in the cheesecloth and tie with butcher's string.

Melt the butter in a pot over medium heat.

Add the shallots, garlic and sauté for one minute (no colour).

Add the rice and stir to coat the grains with the butter.

Add the chicken stock, thyme and spice bag (spices wrapped in cheesecloth).

Cover with a lid and place in the oven at 350 degrees Fahrenheit for 20 to 25 minutes, until all the liquid has been absorbed and the rice is cooked through.

Remove from the oven and let sit for five minutes.

Remove the spice bag and stalks of thyme. Season with salt, pepper and serve.

Makes 8 servings.

TRADITIONAL RATATOUILLE:

French vegetable stew is making a comeback

1/2 cup diced red peppers
1/2 cup diced yellow peppers
1/2 cup diced green zucchini
1/2 cup diced eggplant
1/2 cup seeded and diced tomatoes
1/2 cup diced onion
2 tsp sliced garlic
1/4 cup roughly chopped thyme, rosemary and basil
2 tbsp tomato paste
1/2 cup tomato juice
1/2 cup chicken stock
2 tbsp grapeseed oil

Warm the grapeseed oil in a large pot over medium heat.
Add the onions, garlic and sauté for one minute (no colour).

Add the eggplant, zucchini, peppers and sauté for another minute.

Add the tomato paste. Continue cooking for one to two minutes to roast the tomato paste.

Add the fresh tomatoes, herbs, tomato juice and chicken stock. Simmer for 10 minutes.

Season with salt and pepper and serve.

Makes 8 servings.

Chef Jason Parsons

Author's Comments

Serve a juicy chicken breast atop a bed of rice pilaf and ratatouille

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