It’s not often you find a recipe that will stand the test of time yet today I reached into my bookcase and pulled a Good Food magazine from a stack lying there. I knew the one I wanted, the one with a younger looking Gary Rhodes and a big bowl of chocolate ice cream on the front. You see I have seen this magazine so many times….in fact when I looked again today I saw that I bought this 12 years ago in 2001!
The recipe I keep going back to this magazine time and time again for is a very tasty dish. It’s called Chicken Taleggio. It’s a dish that is simple enough to cook for a gorgeous mid week meal yet elegant and delicious enough to impress guests with. You can speed the cooking process up by having the chicken stuffed and rolled the day beforehand. Taleggio is an Italian cheese which melts well but I have used a really good Brie or Camembert when I’ve not had it.
- 4 large boneless skinless Chicken fillets
- 4 very thin slices of Parma Ham
- 4 very thin slices of Taleggio Cheese
- Fresh Sage leaves
- 2 tbsp olive oil
- A knob of butter
- 300ml chicken stock
- 4 tbsp double cream
- Place the chicken fillets between two pieces of cling film and flatten out by pounding with a rolling pin or the bottom of a saucepan until it is about the width of a Rich Tea Biscuit.
- Season the chicken lightly with salt and pepper
- Lay a piece of Taleggio lenghtways in the centre and starting with the short end near you roll the chicken fillet into a sausage shape with the cheese enclosed in the centre.
- Lay out the Parma ham and arrange 4 small sage leaves on each, place the already rolled chicken on this and roll the Parma ham around it.
- Melt the butter and oil in a large frying pan over a medium to high heat, lay the rolls in the pan and cook for 3 minutes, then turn them over and cook for 3 more minutes. Reduce the heat slightly if the butter gets brown, then baste by tilting the pan and spooning over the juices. Repeat on the two other sides, then cook for a further 3 mins, basting the ends of the rolls -after about 15 mins total cooking time all exposed chicken should be white.
- Remove the chicken from the pan, pour in the chicken stock and stir vigorously with a wooden spoon to to deglaze the pan, add in the cream and stir until evenly mixed with the stock. Return the chicken to the pan for a few more minutes until cooked through. Turn the heat off and and let the chicken stand for 2 mins and spoon the sauce over occasionally.
I love this served with potatoes sautéed with chorizo and broccoli or green beans.