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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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.

That's it — enjoy your meal!

Chicken With Ciabatta and Prosciutto Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions