Chicken With Ciabatta and Prosciutto Crust Recipe

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Chicken With Ciabatta and Prosciutto Crust
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Ingredients:

Directions:

  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. Remove with a slotted spoon and put aside.
  2. Pour the sherry and stock to the pan, bring to a boil and reduce to a quarter of the liquid. Allow to cool.
  3. Preheat the oven to 375°F
  4. 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. Throw in the leeks and reduced stock chicken and bury the chicken breasts under the mixture.
  5. Pour the chicken mixture into a 4.5 pint ovenproof dish and sprinkle the Gruyere cheese on top.
  6. For the topping put the ciabatta crumbs in a bowl with the remaining olive oil, prosciutto and the rest of the parsley. Toss together and sprinkle over the chicken.
  7. Bake in the oven for 50-60 minutes.
  8. Serve with a green salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 607.09 Kcal (2542 kJ)
Calories from fat 365.31 Kcal
% Daily Value*
Total Fat 40.59g 62%
Cholesterol 53.97mg 18%
Sodium 831.27mg 35%
Potassium 302.92mg 6%
Total Carbs 32.04g 11%
Sugars 4.81g 19%
Dietary Fiber 2.88g 12%
Protein 18.83g 38%
Vitamin C 8.4mg 14%
Iron 1.6mg 9%
Calcium 299.7mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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