Chicken Galantine Slices Recipe
Ingredients
| 3 double boneless chicken breast fillets | ||
| 9 slices prosciutto or lean ham | ||
| 15 pitted dessert prunes | ||
| Savory filling | ||
| 375 g/12 oz chicken mince | ||
| 200 g/6 1/2 oz sausage mince | ||
| Onion | 1 , finely chopped | |
| Parsley | 4 Tablespoon, chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 egg, lightly beaten | ||
| black pepper | 1 | |
Directions
1. To make filling, place chicken and sausage minces, onion, parsley, garlic, egg and black pepper to taste in a bowl and mix to combine.
2. Place each chicken breast fillet, cut side up, on a flat surface between sheets of plastic food wrap and pound lightly to make a flattened rectangle. Lay 3 slices prosciutto or ham over each rectangle. Place one-sixth of the filling lengthwise down the center, top with a row of 5 prunes and cover with another one-sixth of the filling.
3. Wrap fillets around filling to enclose and tie at 2 cm/3/4 in intervals with kitchen string. Wrap rolls in light buttered aluminum foil and place in a baking dish.
4. Bake at 180°C/350°F/Gas 4 for 30 minutes, remove rolls from foil and bake for 15 minutes or until chicken is cooked. Wrap rolls in clean aluminum foil and refrigerate for several hours or until cold. To serve, remove string and cut into 1 cm/1/2 in thick slices.
2. Place each chicken breast fillet, cut side up, on a flat surface between sheets of plastic food wrap and pound lightly to make a flattened rectangle. Lay 3 slices prosciutto or ham over each rectangle. Place one-sixth of the filling lengthwise down the center, top with a row of 5 prunes and cover with another one-sixth of the filling.
3. Wrap fillets around filling to enclose and tie at 2 cm/3/4 in intervals with kitchen string. Wrap rolls in light buttered aluminum foil and place in a baking dish.
4. Bake at 180°C/350°F/Gas 4 for 30 minutes, remove rolls from foil and bake for 15 minutes or until chicken is cooked. Wrap rolls in clean aluminum foil and refrigerate for several hours or until cold. To serve, remove string and cut into 1 cm/1/2 in thick slices.
Chef
