Breast of Organic Chicken Filled with Emmental and Prosciutto Pan-Fried in Breadcrumbs Served with Broccoli

posted: 06/30/10
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Breast of Organic Chicken Filled with Emmental and Prosciutto Pan-Fried in Breadcrumbs Served with Broccoli


  • Four 8-ounce/225-g organic, boneless, skinless chicken breasts, preferably with the wing attached and the wing bone frenched (ask your butcher to prepare these)
  • 2 thin slices prosciutto, halved lengthwise
  • Four 1-ounce/30-g rectangular pieces Emmental cheese
  • Salt and freshly ground black pepper
  • 1/2 cup/75 g all purpose flour
  • 2 large eggs, beaten to blend
  • 3/4 cup/85 g dried plain breadcrumbs
  • 5 tablespoons/70 ml clarified butter
  • 1 1/2 pounds/700 g broccoli, trimmed and cut into florets
  • 2 tablespoons/30 g unsalted butter


  1. Preheat the oven to 350?F/180?C. Turn the chicken breasts so that they are facing upwards (the smooth side of the chicken breasts will be facing down). Gently fold back the tenderloin fillet while keeping it attached along the outer side. The tenderloin is the long strip of meat that runs down the length of the breast and tapers at the end.
  2. Using the tip of a sharp knife, cut a small pocket into the thick portion of the chicken breasts, ensuring the pockets are large enough to fit the pieces of cheese (this area will be on the opposite side of the tenderloin). Wrap one strip of prosciutto around each piece of cheese.
  3. Insert one prosciutto-wrapped cheese into each small pocket in the chicken breasts. Fold the tenderloin fillet back over the pocket. Sprinkle the chicken breasts with salt and pepper.
  4. Place the flour in a shallow bowl. Whisk the eggs to blend in another shallow bowl. Place the breadcrumbs in a third shallow bowl. Working with one chicken breast at a time, lightly dust the chicken breasts with the flour.
  5. Carefully dip the chicken breasts into the egg to coat. Gently coat the chicken breasts with the breadcrumbs. Place a very large, nonstick saut? pan over a medium heat. Be sure the pan is large enough to fit all of the chicken breasts at one time.
  6. Drizzle 3 tablespoons/45 ml of clarified butter over the hot pan. Place the chicken breasts tenderloin side up into the hot pan and allow to slowly fry for about 5 minutes or until the breadcrumbs are golden brown on the bottom.
  7. Turn the chicken breasts over. Drizzle the remaining 2 tablespoons/30 ml of clarified butter around the chicken breasts. Gently shake the pan to ensure the butter coats the bottom. Transfer the pan to the oven and bake the chicken breasts for about 10 minutes or until they are cooked through and the cheese melts. Using pot holders, remove the pan from the oven and allow the chicken breasts to rest for about 4 minutes.
  8. Cook the broccoli florets in a large pot of boiling salted water for about 2 minutes or until they are bright green and crisp-tender. Strain the broccoli from the boiling salted water. Melt the unsalted butter in a large saut? pan over a medium heat. Add the broccoli and toss to coat. Season the broccoli to taste with salt and pepper.
  9. Divide the broccoli among 4 serving plates. Slice the chicken breasts on the bias and place in front of the broccoli, and serve.
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