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- 2 skinless chicken breast fillets
- 2 fresh dates, chopped
- 5 chopped walnuts
- 1 1/2 slices of bread
- 6 slices of Serrano ham, thinly sliced
- 45 g of butter
- 8 fresh sage leaves, chopped
Preheat the oven to 180C.
Cut a pocket out of each chicken breast. Process the bread until it forms crumbs.
Add the sage leaves to 30 g of butter in a saucepan. Cook over medium heat until butter is browned.
Mix the butter and sage mixture, breadcrumbs, walnuts and dates. Use half of this mixture to fill the chicken breasts.
Place three slices of ham, slightly overlapping, on a plastic wrap. Place the chicken in the center, fold the ham around the fillet, and wrap the plastic wrap tightly to form a clean roll. Repeat with the second chicken fillet.
Place in the refrigerator for 15 minutes, then remove and remove the plastic wrap. Drizzle the chicken lightly with olive oil and bake for 20 minutes.
To serve, heat remaining butter and sage until golden brown and drizzle over cooked steaks.
- 1 saucepan
- 1 frying pan
- 1 baking tray
Roasted Mediterranean vegetables are delicious and served with the chicken.
Cond dates butternutnutBreastChicken burnt