CHICKEN BREAST STUFFED WITH MUSHROOMS, PROSCIUTTO AND SWISS CHEESE
-2 chicken breasts
-200g sliced button mushrooms
-100g grated Swiss cheese
-4 slices prosciutto
-Fine chopped French shallot
-1 tbsp butter
-473ml cooking cream 15%
-1 cup parmesan powder
-3 tbsp. tablespoons Firebarns Rum and Chipotle
-200g fresh pasta
-The juice of half a lemon
-1 tablespoon butter
-Salt and pepper to taste
-Olive oil for cooking
In a skillet, sauté the mushrooms with a drizzle of olive oil and set aside.
-Make an incision in the centre of the chicken breasts to insert the stuffing. Add 1 tablespoon of mushrooms, 50g of Swiss cheese and 2 slices of prosciutto to the inside of each breast. Close with toothpicks.
-In a skillet over high heat, sear the chicken breasts on each side with a drizzle of oil and place in the oven at 400F for about 20 minutes.
-In a saucepan, sauté the French shallot in 1 tbsp. of butter, then add the cream, the Firebarns Rum and Chipotle, the remaining mushrooms and the parmesan, season with salt and pepper and simmer on low heat for about 20 minutes.
-Cook the fresh pasta in boiling water for 4 to 5 minutes, drain, add the lemon juice, season with salt and pepper and set aside.
-Serve the chicken on the pasta and add the sauce.