Chicken with ciabatta and Parma ham is a delicious and satisfying dish that combines tender chicken with a creamy leek and mustard sauce, topped with a flavorful ciabatta breadcrumb and Parma ham crust. This recipe serves six and offers a delightful combination of textures and flavors. The leeks are cooked until softened and combined with sherry, chicken stock, crème fraîche, wholegrain mustard, sage, and parsley to create a creamy and flavorful sauce. The chicken breast fillets are then coated with the sauce, topped with grated Gruyère cheese, and baked until bubbling and golden. The ciabatta breadcrumbs, Parma ham, and fresh parsley create a crispy and savory topping that adds a delicious finishing touch to the dish. Serve this chicken with ciabatta and Parma ham hot for a comforting and indulgent meal that will impress your family and friends.
INGREDIENTS:
- 2 tablespoons olive oil
- 800g/1lb 12oz leeks, trimmed and cut into 1cm/1/2in slices
- 150ml/5fl oz dry sherry
- 200ml/7fl oz chicken stock
- 400ml/14fl oz crème fraîche
- 2 tablespoons wholegrain mustard
- 3 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh flat-leaf parsley
- 700g/1 1/2lb skinless chicken breast fillets, cut into 1cm/1/2in strips
- 100g/4oz Gruyère cheese, finely grated
- Salt and freshly ground black pepper
PREPARATIONS:
- Heat the olive oil in a large non-stick frying pan. Add the leeks and cook over a gentle heat for 15-20 minutes until softened. Remove with a slotted spoon and set aside.
- Add the sherry and chicken stock to the pan. Bring to a boil and let it bubble until reduced by about a quarter. Allow to cool.
- Preheat the oven to 190°C/375°F/Gas mark 5.
- In a bowl, mix the crème fraîche, wholegrain mustard, chopped sage, chopped parsley, and some salt and pepper. Mix in the reduced stock and softened leeks.
- Put the chicken into a 2.3 litre/4pt ovenproof dish and pour the sauce mixture over it. Sprinkle the finely grated Gruyère cheese on top.
- To make the topping, put the ciabatta breadcrumbs in a bowl and mix with the olive oil, roughly torn Parma ham, and chopped parsley. Toss together and sprinkle over the chicken.
- Cook the chicken in the oven for 50-60 minutes or until bubbling at the sides.
- Serve hot.
YIELD:
- This recipe serves 6.
SPECIAL INSTRUCTIONS:
- Adjust the cooking time for the chicken depending on its thickness to ensure it is cooked through.
- If you don’t have ciabatta breadcrumbs, you can use regular breadcrumbs as a substitute.
TIPS:
- Serve the chicken with ciabatta and Parma ham alongside roasted vegetables or a fresh green salad for a complete and satisfying meal.
- Garnish with additional chopped parsley for added freshness and visual appeal.
In conclusion, chicken with ciabatta and Parma ham is a delightful dish that combines tender chicken with a creamy leek and mustard sauce, topped with a crispy ciabatta breadcrumb and Parma ham crust. This recipe serves six and offers a perfect balance of flavors and textures. The leeks are cooked until softened and combined with sherry, chicken stock, crème fraîche, wholegrain mustard, sage, and parsley to create a creamy and flavorful sauce. The chicken breast fillets are coated with the sauce, topped with grated Gruyère cheese, and baked until bubbling and golden.
The ciabatta breadcrumbs, Parma ham, and fresh parsley create a savory and crispy topping that adds a delicious finishing touch to the dish. Serve this chicken with ciabatta and Parma ham hot for a comforting and indulgent meal that will impress your family and friends.
Pair this dish with roasted vegetables or a fresh green salad to create a well-rounded meal. Garnish with additional chopped parsley for added freshness and visual appeal.
Indulge in the creamy sauce, tender chicken, and crispy topping of this chicken with ciabatta and Parma ham recipe. It’s a crowd-pleasing dish that is sure to satisfy and impress.
