- 2
- Average
- 30 mins
- 18 mins
- Average budget
Ingredients
- 2 Chicken Breasts
- 2 sticks of Gruyère
- 2 slices Ham
- 4 large leaves of Basil
- 6 Sun dried tomatoes
- Pinch of Black pepper and Sea salt
Preparation
Step 1
Slice chicken breasts through the middle but make sure you dot cut the entire way through
Cover in cling film and lightly bash with a rolling pin
Pop the sliced meat in first followed by the basil tomatoes and the cheese
Step 2
Roll into a tight cylinder and wrap well in cling film ensuring it is watertight
Poach in simmering water for 8 minutes and then take off the cling film
Step 3
Place on a baking tray and cook at 180 c for 10 minutes
Cut into thick slices
The cheese should be a hard/semi-hard cheese as you don’t want it to ooze out as soon as it starts to cook but the sliced meat can be anything from thinly sliced Chorizo to Parma ham even regular baked ham will taste delicious.
Think pesto or red onion marmalade or apricot jam for the softer saucy filling or improvise with your favourite chutney or relishes.
Serve with wine!