Pan-Seared Chicken Breast with Parma Ham, Spinach & Gruyère, Roasted Rosemary Potatoes and White Wine Cream Sauce

Ingredients

• 400 g Small Potatoes (washed, skins left on)
• 2 tbsp Fresh Rosemary (finely chopped)
• 3 tbsp Olive Oil (extra‑virgin, divided)
• 1 tsp Salt (to taste, kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 piece Chicken Breast Fillets (skinless, boneless, approx. 200 g each)
• 1 tbsp Dijon Mustard (smooth)
• 4 slice Parma Ham (thinly sliced; Serrano ham can be used)
• 1 cup Baby Spinach (packed, fresh)
• 100 g Gruyère Cheese (grated; mozzarella can be used)
• 2 tbsp Butter (divided, for pan and sauce)
• 1 piece Shallot (small, finely chopped)
• 1 tsp All-Purpose Flour (for thickening sauce)
• 100 ml Dry White Wine (e.g., Sauvignon Blanc)
• 100 ml Heavy Cream (cold)

Instructions

1. Prepare rosemary potatoes

   Wash the small potatoes, pat dry, and toss them with 2 tbsp olive oil, chopped rosemary, ½ tsp salt and ¼ tsp pepper. Spread in a single layer on a baking sheet.

   Time: PT5M

2. Roast potatoes

   Preheat the oven to 200°C (400°F). Roast the potatoes for 30 minutes, turning once halfway through, until golden brown and crispy.

   Time: PT30M

   Temperature: 200°C

3. Butterfly and pound chicken

   Place each chicken breast on the cutting board, slice horizontally to open like a book, cover with plastic wrap and pound with a meat mallet to about ½ inch thickness.

   Time: PT5M

4. Season and stuff chicken

   Season both sides with salt and pepper. Spread ½ tbsp Dijon mustard on the interior, then layer 2 slices of Parma ham, a handful of spinach, and half of the grated Gruyère. Roll tightly and secure with a toothpick or kitchen twine.

   Time: PT5M

5. Sear chicken

   Heat the skillet over medium‑high heat, add 1 tbsp olive oil and 1 tbsp butter. Add the chicken roll and sear for about 3 minutes per side until golden brown.

   Time: PT6M

6. Finish chicken in oven

   Transfer the skillet to the oven (or move the roll to a baking sheet) and bake at 180°C (356°F) for 10 minutes, or until the cheese is melted and the internal temperature reaches 75°C.

   Time: PT10M

   Temperature: 180°C

7. Prepare white wine cream sauce

   Remove the chicken and set aside. In the same skillet add 1 tbsp butter, sauté the chopped shallot until translucent (≈3 minutes). Sprinkle in the flour and stir for 30 seconds. Deglaze with 100 ml white wine, reduce by half (≈2 minutes). Add the heavy cream, simmer 5 minutes, season with salt and pepper.

   Time: PT10M

8. Plate and serve

   Slice the chicken roll into medallions, arrange on plates beside the roasted potatoes, drizzle with the white‑wine cream sauce, and sprinkle the remaining Gruyère on top.

   Time: PT5M

Nutrition Facts

Calories

1070

Protein

62 g

Carbohydrates

77 g

Fat

57 g

Fiber

4.5 g