Nice sauce for chicken wrapped parma ham?

[sidekickdmr]

Having some people over for tea next week and for my main im thinking chicken breast and parma ham with rice, veg and a creamy mushroom and peppercorn sauce.

However, any other options for the sauce?

also, I know how to make a basic peppercorn sauce (double cream, peppercorns, pepper, splash white wine) but does anyone have any tips and how would I encorparate the mushrooms (fry them first/cook in cream)?
thanks

[grumbledoak]

Parma ham-wrapped chicken breast won't want a sauce; you'll bugger up the crispy texture. I'd aim for a filling for extra flavour, and maybe a cauliflower puree on the side to add moisture (instead of the rice).

Edited by grumbledoak on Tuesday 30th November 22:33

[dougc]

Fill it with Boursin.

[grumbledoak]

Mozarella and a sage leaf would do it, too.

[sidekickdmr]

How would I fill a chicken breast?

Wouldnt it melt and leak out too

[grumbledoak]

sidekickdmr said:

How would I fill a chicken breast?

Wouldnt it melt and leak out too

You can put them on a board, slice them in half horizontally, put in the filling, then wrap it back up. Or you can stick a sharp knife in from the 'top' and wiggle it back and for to make a pocket.

As for melting, depends on the filling. Mozarella will be pretty good for baking, but if you want 'Kiev' it's best to freeze the garlic butter as a stick before you cook it.

[dan101smith]

You can use cocktail sticks to hold it closed, too. Just remember to take them out before serving!

[sleep envy]

dan101smith said:

You can use cocktail sticks to hold it closed, too. Just remember to take them out before serving!

yep

slice of mozzarella and a couple of sun dried tomatoes in the chicken fillet

[AndyAudi]

Finely chopped mushrooms inside the chicken breast.

Re the pepper sauce, I add a spoon or two of instant coffee granules.

Edited by AndyAudi on Wednesday 1st December 11:03

[Anthony Micallef]

I make a dish which is chicken breast stuffed with dolcelatte cheese and wrapped in Parma ham. Put the chicken breasts in a square cassarole dish on a bed of spinach. Crumble some more dolcelatte on top then pour over about 300ml of creme fraiche. Cook in the oven for about 30-35 mins at 200c (Gas mark 6).

[sidekickdmr]

I did a trial run tonight, tried a cod and a chicken with borsan (however you spell it)



Was lovely and will be doing the same next week with a baked camembert with cured meats olives and onion chuckny and a white chocolate cheesecake for pud

[Mobile Chicane]

Doesn't need the sauce, imho.

I'd have that just with a green salad and a splash of balsamic dressing.