Chicken breasts stuffed with ham in a boozy cream sauce - the ultimate comfort food!
- 4 chicken breasts, skinned
- 8 slices of wafer-thin ham
- 100g packet goat’s cheese
- 1 small cooking apple, cored, skinned and finely chopped
- 30g (1oz) prunes, finely chopped
- Salt and freshly ground black pepper
- 500ml bottle cider
- ½ x 200ml carton crème fraîche
- Boiled potatoes and salad, to serve
- Place each chicken breast between 2 pieces of cling film and use a rolling pin to beat them out thinly.
- Put 2 slices of ham on each and crumble over the goat’s cheese. Scatter the chopped apple and prunes on top and season with salt and pepper.
- Roll the chicken up widthways and use wooden cocktail sticks to secure them. Place the chicken roulades in a deep frying pan and pour the cider over.
- Bring the contents of the pan to the boil, then reduce the heat and cover the pan.
- Simmer the roulades gently for 30-40 minutes until the chicken is cooked.
- Remove the roulades from the pan and keep them warm.
- Keep the pan uncovered and boil the juices rapidly until the volume reduces by half, then stir in the crème fraîche and simmer until the sauce thickens. Season to taste.
- Cut the roulades in half diagonally.
- Pour some sauce on to the plate and place the roulades on top.
- Serve with boiled baby potatoes and salad.