By Chef Honoré Gbedze
Preparation Time : 25 minutes
Cooking Time: 35 minutes
4 medium boneless, skinless chicken breasts
4 slices smoked jambon (smoked ham, thinly sliced)
4 slices gruyere or Swiss cheese
1 egg beaten
1 cup of breadcrumbs
1/2 cup flour
Salt and pepper
1 head of fresh garlic, peeled and roasted
8 baby zucchinis
2 large potatoes, rectangular slices
1 cup white wine
1 cup whipping cream
1 teaspoon finely chopped shallot
1 teaspoon butter
With a paring knife insert a whole in the centre of each chicken breast at the thickest end. Roll the ham and cheese together and insert into the middle of the chicken breast.
Season the chicken with salt and pepper. Coat the chicken first with flour, then with the egg and lastly the breadcrumbs. Line roasting pan with parchment paper and place chicken into roasting pan. Bake in 350°F oven for 30 minutes.
In a saucepan on low heat, sauté the shallots and roasted garlic with butter, add the wine, let it reduce to half the volume. Add the cream, season with salt and pepper. Keep stirring the sauce until it thickens.
Steam all the vegetables until tender. Place onto serving plates, add chicken breasts and top with garlic white wine sauce.