Chicken breast stuffed with ham

Uff, I am so busy at the moment! I made this recipe some time ago and I haven’t have time to publish it until now.

This way of preparing chicken is ideal for children. My mother made it for us and now I make it for my children! As you see, it's a traditional recipe. :-)

Perhaps the most difficult part is to prepare the chicken breast to be filled in, but once you get that it is really easy.

CHICKEN BREAST STUFFED WITH HAM

1 boneless chicken breast

Several slices of ham (Parma or serrano)

3 or 4 cloves of garlic

1 bay leaf

Thyme (or mixture of herbs de Provence)

White wine

Olive oil

Black pepper

Salt

White sewing thread

The first thing is to open the chicken breast. The idea is to open it to resemble a large filet. To do this, with a sharp knife make a cut along the center of the breast without reaching the end (i.e., without dividing the breast in two) from here cut each half extending it outwards, as if you were unrolling each half. It doesn't matter if it tears in some parts, you can overlay the torn parts so that no gaps are left. Once you get a flat chicken breast, cover it with slices of ham and some black pepper (you can also add garlic powder if you like more garlic flavour).

Roll up the breast with the ham, leaving the ham inside. Roll the sewing thread around the chicken roll so that it doesn’t open while cooking it and add salt to taste.

In a deep saucepan put a good splash of olive oil and when hot put the chicken roll to brown. If the pan is not nonstick, I recommend you to move the roll constantly until browned on all sides. Add the garlic cloves (just with a cut), bay leaf, thyme and peppercorns. When the garlic is browned add a glass of white wine and water until the roll is nearly covered. Cover the pot and let cook over medium heat until the liquid has evaporated and has become a sauce.

Take the roll out of the pot and when it is not too hot remove the thread. Cut it into slices and serve with the sauce that was left after cooking.