Ingredients
- 4 boneless chicken breasts
- 1/2 cup peach jam
- 8 thin slices Havarti cheese
- 16 thin slices prosciutto
- 2 Tbsps. grapeseed oil
Details
Preparation time 45mins
Cooking time 90mins
Adapted from theprovince.com
Preparation
Step 1
Preheat oven to 350 F.
Lay chicken breasts between two pieces of plastic wrap and pound them to 1/4-inch thickness.
Cut each breast into 4 strips and place two end-to-end at a time to create a long strip.
Spread jam over chicken, then add a layer of sliced Havarti.
Roll up strips like a pinwheel and secure with bamboo skewers. Refrigerate 30 minutes to firm up.
Roll a slice of prosciutto around outside of each chicken medallion and chill.
Heat grapeseed oil in a skillet over medium-high burner. Sear both sides of medallions until golden brown, then finish in oven 5 to 7 minutes, until chicken is cooked through. Let stand 3 minutes before serving.
Review this recipe