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Chicken with ciabatta & Parma ham

by Christina Julia

Chicken with ciabatta & Parma ham

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tablespoons olive oil
  • 800g/1lb 12oz leeks, trimmed and
  • cut into 1cm/1⁄2in slices
  • 150ml/5fl oz dry sherry
  • 200ml/7fl oz chicken stock
  • 400ml/14fl oz cr?me fra?che
  • 2 tablespoons wholegrain mustard
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 700g/11⁄2lb skinless chicken breast
  • fillets, cut into 1cm/1⁄2in strips
  • 100g/4oz Gruy?cheese, finely grated salt and freshly ground
  • black pepper
  • For the topping
  • 200g/7oz ciabatta breadcrumbs
  • 3 tablespoons olive oil
  • 75g/3oz Parma ham, roughly torn
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  • Heat the oil in a large non-stick frying pan, add the leeks and cook over
    a gentle heat for 15–20 minutes until softened. Remove with a slotted
    spoon and put to one side. Add the sherry and stock, bring to the boil
    and bubble until reduced by about a quarter. Allow to cool.
  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • In a bowl, mix the crème fraîche, flour, mustard, sage and parsley
    together with some salt and pepper,. Mix in the reduced stock and leeks.
  • Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce
    mixture over. Sprinkle the cheese on top.
  • To make the topping, put the breadcrumbs in a bowl with the oil, ham
    and parsley. Toss together and sprinkle over the chicken.
  • Cook the chicken in the oven for 50–60 minutes or until bubbling at the
    sides. Serve hot

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