Ingredients for Edam And Tomato Chicken Parcels
- 4 Boneless Skinless Chicken Breasts
- 4 ounces cubed Edam Cheese
- 2 ounces chopped Sun Dried Tomatoes
- 1 teaspoon fresh Thyme Leaves
- 4 ounces Prosciutto
- Salt and Pepper, to taste
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How to Make Edam And Tomato Chicken Parcels
- Preheat oven to 200°C (400°F). Remove the small fillet from the underside of each chicken breast (approximately 1 ounce total) and set aside.
- Using a sharp knife, make a vertical cut down the length of each chicken breast, being careful not to cut all the way through. Create a pocket.
- In a small bowl, combine 4 ounces cubed Edam cheese, 2 ounces chopped semi-dried tomatoes, 1 teaspoon fresh thyme leaves, and season generously with salt and pepper.
- Spoon the Edam mixture evenly into each chicken breast pocket.
- Fold over the flaps of the pocket and secure with the reserved chicken fillets using toothpicks.
- Wrap each chicken breast with 2-3 slices of prosciutto (approximately 4 ounces total).
- Heat a large non-stick frying pan or griddle pan over medium-high heat. Sear the chicken parcels for 2-3 minutes per side, until golden brown.
- Transfer the chicken parcels to a baking dish. Bake for 12-15 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F).
- Remove toothpicks. Slice each chicken breast in half diagonally and serve immediately with your favorite side dish. Roasted vegetables or a simple salad are excellent choices.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
19g
Carbs
1g
