Saturday, 30 June 2007

Last Night's Dinner - Saturday 30 June

We're cooking dinner every night this week. I thought I'd share this one...

Leek feuillettés

followed by

Chicken breasts stuffed with lemon and sultanas, wrapped in jambon cru with green beans and new potatoes and a yoghurt, lemon juice and olive oil dressing

followed by

Chocolate and orange mousse

Chicken Breasts stuffed with Lemon and Sultanas, wrapped in Jambon Cru Serves 6

1 onion
2 lemons
6 bay leaves
A handful of sultanas
3 slices of stale bread
6 chicken breast fillets
6 large slices of jambon cru (parma ham or similar)
Salt, pepper, olive oil

Preheat oven to 200ºC

Chop the onion to sultana sized pieces. Finely slice the rind (not the pith) of the 2 lemons and fry with the onion, bay leaves, and a pinch of salt until soft. Then add the sultanas, a good grind of pepper - enough to make the finished stuffing properly peppery - and squeeze in the juice of one lemon and continue to cook until the liquid is reduced. Finish by removing from the heat, taking out the bay leaves and stirring in the juice of the other lemon and the bread crumbs.

Bash out the chicken breasts until flat and about double in size (cover with cling film as you do this to stop the fillets breaking up). Spread the fillet out on its back and pat a sixth of the stuffing into its centre. Roll it and then roll it again in a piece of jambon cru to hold it together.

Cook for 20/25 minutes.


  1. Hi, I guess you didn't have time for cooking, winetasting and blogging all at the same time!!

  2. AnonymousJuly 29, 2007

    The chicken breasts were great. I used semi-dried apricots instaed of sultanas. Looking forward to the next recipe.
    Love Tot