Chicken breasts stuffed with ham in a boozy cream sauce – the ultimate comfort food!
- 4 chicken breasts, skinned
- 8 slices of wafer-thin ham
- 100g packet goat’s cheese
- 1 small cooking apple, cored, skinned and finely chopped
- 30g (1oz) prunes, finely chopped
- Salt and freshly ground black pepper
- 500ml bottle cider
- ½ x 200ml carton crème fraîche
- Boiled potatoes and salad, to serve
Place each chicken breast between 2 pieces of cling film and use a rolling pin to beat them out thinly.
Put 2 slices of ham on each and crumble over the goat’s cheese. Scatter the chopped apple and prunes on top and season with salt and pepper.
Roll the chicken up widthways and use wooden cocktail sticks to secure them. Place the chicken roulades in a deep frying pan and pour the cider over.
Bring the contents of the pan to the boil, then reduce the heat and cover the pan.
Simmer the roulades gently for 30-40 minutes until the chicken is cooked.
Remove the roulades from the pan and keep them warm.
Keep the pan uncovered and boil the juices rapidly until the volume reduces by half, then stir in the crème fraîche and simmer until the sauce thickens. Season to taste.
Cut the roulades in half diagonally.
Pour some sauce on to the plate and place the roulades on top.
Serve with boiled baby potatoes and salad.