At the butcher’s the other day, I asked him to slice the 2 chicken breasts really thinly. But then today, I couldn’t remember why I’d asked that so a blank stare into the fridge concluded in this meal….
I thought about putting cheese into these pinwheels along with the ham, to make it sorta mini chicken cordon bleu, but decided to keep away from cheese for this recipe for a change. That’s how I came up with the sauce…. I realised that I didn’t have any cream but really wanted to do some sort of sauce to drip over the chicken. I thought about using cream cheese but then see my earlier statement of trying to avoid cheese! I DO like balsamic vinegar but wasn’t quite sure how it would go over in the house.
Turns out, it went over okay!
And sealing the chicken before baking it with a little bit of coconut flour? Not coconut-y at all. In fact, you’d be hard pressed to realize that was coconut and not regular flour or even breadcrumbs. (Well, at least I would….) That small, extra step made a world of difference.
You all do realize that half the reason I post these recipes is so that I can refer back to them when I have made something and am asked to repeat it…. because normally, I can’t. This one will be repeated – often!
For the chicken:
- 500g of chicken breast sliced thinly (get your butcher to do this!)
- 150g of prosciutto ham
- 2 tablespoons of coconut flour
- Sea salt and pepper
- Olive oil for frying
For the sauce
- 5 tablespoons of balsamic vinegar
- 5 tablespoons of water
- 1 tablespoon of lemon juice
- 45g of butter
- 1 teaspoon of dried rosemary
- Preheat the oven to 200 C.
- Put your coconut flour on a plate and season with salt and pepper.
- I had about 15 pieces of chicken, which was 2 breasts cut up really thinly (I have a great butcher!).
- Lay a strip of the ham on each piece and roll them up so they are little bundles. I got the toothpicks out here just in case, but they weren’t needed. They seemed to hold together fine.
- Roll each piece in the coconut flour and stick ’em on a plate until all are done.
- Heat your oil in a frying pan and, about 5 bits at a time, quickly seal the chicken parcels. Then place them in a baking tray. I did this in 3 batches so as not to crowd the frying pan.
- Place the tray in the oven and bake for about 20 minutes.
- Meanwhile, make your sauce.
- In the same frying pan, that contains remnants of your just-sealed chicken (ie: coconut flour), add the water and balsamic vinegar. Bring it to a boil and then lower the heat. Scrap all the lovely goodness from the bottom of the pan. Simmer this for about 5 to 10 minutes while it reduces a bit.
- Add the rosemary, then stir in the butter. Keep simmering!
- When it’s all combined, throw in the lemon juice. Stir it about a bit longer, then remove from the heat and stick it in a jug to let folks pour on as they see fit!