Stuffed Creamy Garlic and Herb Chicken
2 Servings
Prep Time:20 min 
Total Time:1 hr 10 min 



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    1. 1

      Butterfly the fillets to an even thickness. Place each between 2 sheets of plastic wrap/baking paper and batten out to 3-5mm thickness. Spread each fillet evenly with the Philly. Top with the proscuitto, rind and herbs. Roll to enclose the filling and secure with toothpicks.

    2. 2

      Heat the butter in an ovenproof pan and brown the chicken quickly on all sides. Pour in the sherry, cover loosely with foil and transfer to the oven.

    3. 3

      Bake the chicken in a moderate oven 180 °C for 20 minutes or until cooked through. Remove the toothpicks and slice each thickly.

    4. 4

      Spoon mash onto service plates, top with the chicken and drizzle with remaining sauce in pan. Serve with steamed broccolini.


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