Chicken breast stuffed with rice and ham

Ingredients

• 4 chicken breast fillets
• 2 Garlic cloves
• 8 slices Parma ham
• 150 g cooked rice
• 40 g Cream Cheese
• 1 EL basil (chopped)
• 500 g green beans
• 3 EL oil
• 2 EL Butter
• 0.5 TL bean seasoning (dried)
• 150 ml chicken broth
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash and pat dry the chicken breasts, slit a pocket on each side and open them like a book. If needed, gently flatten with a hammer.

2. 2.

   Peel the garlic and slice thinly. Sauté in 1 EL oil until golden brown, then mix with rice, cream cheese and basil. Season well with salt and pepper.

3. 3.

   Lay Parma ham over the chicken breasts and spoon the filling onto each. Roll into roulades and tie with kitchen twine. Salt, pepper and sear all sides in remaining hot oil. Transfer to a baking dish, pour in broth and bake at 140°C (275°F) for about 20 minutes, basting frequently.

4. 4.

   Blanch green beans in salted water for 3‑4 minutes until firm, shock in ice water, drain and toss in hot butter with bean seasoning. Season with salt.

5. 5.

   Plate the sliced roulades over the beans and serve immediately.