Vanmorgen een recept op de BBC gezien voor gevulde kipfilet met 3 kasen. Zag er zo smakelijk uit, dat moest eens even uitgeprobeerd worden.
‘t Is goed gelukt, smaakt echt heerlijk. Het is alleen niet een bepaald goedkoop stukje kip meer op deze manier, dus alleen voor speciale gelegenheden, of als er eens voor iemand gekookt moet worden. Wel altijd leuk, nieuwe gerechten proberen.
Three cheese chicken
Parma ham-wrapped, three cheese stuffed chicken breasts Bron: BBC.CO.UK Food
Benodigd
175 gr. Ricotta
175 gr. Buffalo Mozzarella, finely chopped
85 gr. Parmesan cheese
55 gr. Parma ham
Basil leaves, torn
6 large chicken breasts
olive oil
Sea salt and black pepper
12 slices Parma ham
Voorbereiding
1. Preheat the oven to 200C/400F/Gas 6 (if cooking in one session).
2. Mix the three cheeses, chopped Parma ham, basil and salt and freshly ground black pepper together and divide the mixture into six portions. Cover with cling film and set aside.
3. Lay the chicken breasts out flat, smooth side down on a chopping board. Remove the small arrow-shaped fillet attached to the main body of the chicken breast and set this aside.
4. Take a sharp knife and carefully cut all the way down the centre of the chicken breast, from the thick end to the thin pointed end, being careful only to cut halfway through the meat.
5. Then, carefully make horizontal cuts into each side of the long cut. Fold back the ‘flaps’ and place the chicken breast on a flat surface. Cover with a piece of cling film.
6. Using a meat mallet or a rolling pin, gently beat the chicken until it is an even thickness all over. Don’t be too heavy handed otherwise the implement will penetrate the chicken flesh.
7. Then repeat this flattening process with the small chicken fillet, bashing out to a similar thickness as the main breast. (ijsscheplepel gaat ook prima bij gebrek aan vleeshamer! Zelf uitgevonden 
)
8. Take one batch of stuffing in your hand and mould it to a torpedo-like shape. Place it down the centre of the beaten chicken breast.
9. Place the beaten fillet piece over the top of the stuffing.
10. Roll the chicken flesh around the stuffing, trying to make sure the ends are well tucked in to stop the stuffing from leaking as it cooks.
11. Rub the skin with olive oil, sea salt and freshly ground black pepper.
12. Place two slices of Parma ham on a clean flat surface. Place the stuffed rolls of chicken in the middle of the ham and wrap the ham around the chicken. Repeat with the other chicken breasts.
13. Heat a non-stick frying pan. Add the chicken parcels and cook for 1-2 minutes, until the Parma ham begins to go golden and crisp.
14. Remove from the heat and allow the chicken to cool. Place on a plate, covered with cling film and store in the refrigerator until you are ready to cook it. (REMEMBER: remove the chicken from the refrigerator thirty minutes before you want to use it, to allow it to come back up to room temperature.)
Afmaken
15. To finish, place the chicken breasts on a baking sheet. Place in the preheated oven and bake for 15 minutes, or until cooked through. The chicken should be firm to the touch; don’t be tempted to cut the chicken open to check, or your cheese stuffing will leak out.
16. Serve on warmed plates with vegetables of your choice.