Chicken Charlton

Chicken Charlton

 

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Individually wrapped chicken Charlton

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Chicken Charlton cooked as a casserole

This recipe comes to you from my friend Emma’s kitchen. It’s a brilliant recipe to have, as its the sort of thing that you can glam right up for a dinner party, or keep on the down low for mid week supper at home. The ingredients list is short and the prep time minimal. As I write this, Emma is winging her way to St. Lucia to participate in a team with me and Tracey in the second annual St. Lucia Triathlon. I may have to regale you with photos and stories in another posting. We plan to “complete” not “compete”, and the name we have chosen for our team is a little cheeky.

I’m not sure how she’s going to react to the fact that as usual I have Sun temple-ized her recipe. I have given both sets of photos so you can pick which method you prefer. Basically you can choose to make them as individual portions or compile the whole lot as a chicken casserole. Both are fab!

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both methods require the chicken to be flattened

 Serves 8

8 chicken breasts

8 tbsp pesto (homemade or best quality jar)

300 g goat’s cheese

16 slices proscuito (parma ham)

large bunch basil

I have only done the casserole version with the smaller number of 3 chicken breasts which adequately feeds 4. If this is the version you choose, then leave the other ingredients at 50% of full recipe quantities.

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assembling individually

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Assemble the individual portions as per the photos above, which you then wrap securely in foil. This can be done ahead and stored in the fridge for up to 1 day, which is useful if you plan on serving them for a dinner party.

For the chicken casserole version, first mix the goat’s cheese and the pesto together thoroughly. Then make 3 layers of chicken, goat’s cheese/pesto mix and prosciutto and cook in a casserole dish with a tight fitting lid.

In both versions, liberally sprinkle fresh basil leaves wherever the whim takes you. I put them in each layer. The individual portions will cook faster at about 25 minutes in a 180ºC (350ºF) while the chicken casserole will take closer to 40 minutes. Both should result in delicious juices which you can spoon over your completed meal.

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assembling as a chicken casserole

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The chicken casserole dish needs a tight fitting lid

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4 Comments

  • Reply
    Christine de Verteuil
    November 19, 2014 at 11:36 am

    Great. I have proscuito. I have goat’s cheese. I have pesto. Going to get chicken breasts and hopefully some fresh basil. Thanks for inspiring me!

    • Reply
      Germaine
      November 19, 2014 at 1:35 pm

      My pleasure. Would love the feedback

  • Reply
    jane
    November 20, 2014 at 3:27 pm

    Scrumptious! I made the individual portions as a trial, pre dinner party. Lovely flavours. Looked impressive although was so easy. Loved the idea of preparing well in advance and then just cooking! Thank you Germaine. look forward to trying other recipes. X

    • Reply
      Germaine
      November 20, 2014 at 10:06 pm

      Thanks so much for the feedback Jane. I’m glad they worked out well. x

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