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Grilled chicken with ham and Roquefort
Chapter VII ·
Poultry · Nº 246
Grilled chicken with ham and Roquefort
8 ingredients
8 steps
Ingredients
Method
Ingredients
For
4
chicken breasts
, large, boneless, with skin
4
Roqueforts
, sticks 5 cm long and 1 cm on each side
4 slices
ham
, thin
2 tablespoons
Worcestershire sauce
1 tablespoon
lime juice
3 tablespoons
butter
, unsalted
salt
black pepper
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Method
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1
Insert a thin, very sharp knife into the thicker end of each chicken breast and cut a pocket as wide as possible, lengthwise.
2
Wrap each Roquefort stick in a slice of ham. Insert these sticks into the pockets made in the chicken breasts and close the open side with a toothpick.
3
Season each breast with salt and pepper.
4
In a small pan, add the Worcestershire sauce and the lemon juice and heat until it starts to bubble.
5
Remove the small pan from the heat and add the butter pieces, stirring until they blend into the sauce.
6
Grill the chicken breasts on both sides on a griddle or thick skillet, brushing often with the sauce on both sides.
7
Cooking time varies depending on the thickness of each breast, but it usually takes about 8 minutes per side. Do not brush with the sauce during the last 2 minutes, and do not drizzle the sauce left in the skillet.
8
Remove the toothpicks and serve immediately with a small salad.
From the same chapter
Poultry · Nº 199
Light chester
Poultry · Nº 200
Chicken francese
Poultry · Nº 201
Cordon bleu
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