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Chicken breasts stuffed with sage, gruyère and air-cured ham

October 18, 2020 • 0 comments

Chicken breasts stuffed with sage, gruyère and air-cured ham
These magnificent parcels are seasoned, stuffed and ready to cook.

Directions

To prepare, warm 2 tablespoons of unsalted butter in a skillet over medium heat. Add the breasts, skin side down and cook at a lively sizzle until skin is crispy and brown, 10-15 minutes. Flip the breasts and continue cooking for 3-5 minutes. Peel open the stuffing pocket and peek at the cheese. If it has begun to melt, remove the breasts and rest on a platter for 6-7 minutes. Pour any pan juices over the breasts and serve.

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