Chicken With Ciabatta and Prosciutto Crust Recipe

Name: Chicken With Ciabatta and Prosciutto Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; 4 leeks, cut into 1/2in slices; ⅔ cup dry sherry; ⅞ cup chicken stock; 1 ¾ cups creme fraiche; 2 teaspoons all-purpose flour; 2 tablespoons coarse grain mustard; 3 tablespoons sage, chopped; 3 teaspoons flat leaf parsley, chopped; 1 pinch black pepper; 4 large chicken breast fillets, cut into 1/2in strips; 3 12 ounces gruyere cheese, finely shredded; 7 ounces ciabatta, made into breadcrumbs; 3 ounces prosciutto, roughly torn

Servings: persons

5 tablespoons olive oil
4 leeks, cut into 1/2in slices
⅔ cup dry sherry
⅞ cup chicken stock
1 ¾ cups creme fraiche
2 teaspoons all-purpose flour
2 tablespoons coarse grain mustard
3 tablespoons sage, chopped
3 teaspoons flat leaf parsley, chopped
1 pinch black pepper
4 large chicken breast fillets, cut into 1/2in strips
3 12 ounces gruyere cheese, finely shredded
7 ounces ciabatta, made into breadcrumbs
3 ounces prosciutto, roughly torn

1
Heat 2 tablespoons of olive oil in a pan, add the leeks and cook over a gentle heat for 10-15 minutes, or until softened and beginning to brown.
2
Remove with a slotted spoon and put aside.
3
Pour the sherry and stock to the pan, bring to a boil and reduce to a quarter of the liquid.
4
Allow to cool.
5
Preheat the oven to 375F
6
In a medium sized bowl, mix the creme fraiche, flour, mustard, sage, a third of the parsley and pepper together with a little salt; though bear in mind that the prosciutto and chicken stock will be quite salty.
7
Throw in the leeks and reduced stock chicken and bury the chicken breasts under the mixture.
8
Pour the chicken mixture into a 4.5 pint ovenproof dish and sprinkle the Gruyere cheese on top.
9
For the topping put the ciabatta crumbs in a bowl with the remaining olive oil, prosciutto and the rest of the parsley.
10
Toss together and sprinkle over the chicken.
11
Bake in the oven for 50-60 minutes.
12
Serve with a green salad.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons olive oil, 4 leeks, cut into 1/2in slices, ⅔ cup dry sherry, ⅞ cup chicken stock, and more.

Yes, Chicken With Ciabatta and Prosciutto Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Ciabatta and Prosciutto Crust

How did you like this recipe?

Frequently Asked Questions