| A simple dish that really needs little embellishment except
a healthy green salad, lightly dressed with vinaigrette and
some new potatoes with mint.
Ingredients
4 x 175g Skinless chicken breasts
2tbsp Olive oil
1tbsp Freshly chopped sage plus extra for decoration
Salt and freshly ground black pepper
4 Slices good quality smoked ham (or bacon)
1 Plum tomato, skinned and sliced
Rocket and new potatoes to serve
For the Rarebit
100ml Full fat milk
75ml Double cream
2tbsp Plain flour
125g Jarlsberg cheese, grated
1tbsp Dijon Mustard
75ml Beer
Dash of Worcester sauce
2 Egg yolks
Method
Pre-heat the oven to 200ºC
Place the chicken in a shallow dish. Mix together the olive
oil and sage in a jug and season with salt and freshly ground
black pepper and pour over the chicken. Leave to marinade
for 15 minutes.
Remove the chicken, wrap the smoked ham around each breast,
securing with a cocktail stick if necessary.
Place in a baking tin and cook for 20 minutes.
Meanwhile make the rarebit: Heat the milk and cream in a
pan and whisk in the flour; cook over a low heat for two
minutes. Add the grated Jarlsberg, mustard, beer, dash of
Worcester sauce, remove from the heat and whisk in the egg
yolks quickly until well mixed. Season to taste.
Remove chicken from oven, top each breast with a tomato
slice. Pour the rarebit over the chicken and return to the
oven for further 5 minutes until the top is golden and bubbling.
Serve immediately sprinkled with extra sage, with rocket
and new potatoes.
N.B. You can also use Leerdammer for this recipe.
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