John Myers
Ingredients for 6 servings:
- 6 chicken breast fillets
- Clarified butter for frying
- 2 tbsp, heaped wheat flour
- 1 tbsp, levelled salt, fine
- 1 tbsp, heaped paprika powder, sweet
- 1 tbsp, levelled white pepper, finely ground
- Fat for frying
- 75 g shallot(s)
- 7 ½ g garlic clove(s), approx. 2 cloves
- 75 g cooked ham
- 75 g raw ham
- 75 g cheese, grated, mildly spicy
- 75 g Parmesan, finely grated
- 1 tbsp, heaped parsley leaves, dried, shredded
- 1 tbsp, heaped celery leaves, dried, shredded
- 75 g crème fraîche
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Clean and finely dice the shallots and garlic cloves, lightly sauté in a saucepan, and then transfer to a bowl. Cut the cured ham and cooked ham into small cubes, mix with the remaining topping ingredients, and knead thoroughly. Form 6 balls from the mixture and set them aside, covered. Wash the chicken breast fillets, pat dry, unfold them using a butterfly cut, and flatten them slightly. Mix the flouring ingredients and place them in a bag together with the meat. Mix thoroughly, then dust off any excess flour. Fry the six floured slices in a greased pan until they begin to brown. Arrange the meat next to each other on a small baking sheet and press a ball of dough onto each piece of meat. Preheat the oven’s grill to 200°C and place the topping underneath. Bake the topped breast fillets at this temperature until the topping begins to brown. This takes about 10 minutes. Then the baked breast fillets are ready to serve with any kind of baked potato.
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