Chicken With Ciabatta and Prosciutto Crust |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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For a deliciously savoury comfort food meal, try this luxurious version of a chicken and leek bake. Ingredients:
5 tablespoons olive oil |
4 leeks, cut into 1/2in slices |
2/3 cup dry sherry |
7/8 cup chicken stock |
1 3/4 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 1/2 ounces gruyere cheese, finely shredded |
7 ounces ciabatta, made into breadcrumbs |
3 ounces prosciutto, roughly torn |
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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