Ham Stuffed Chicken w/ Fontina Cheese
This is the dish I made yesterday in my Heart-Healthy Cuisine class at school. Everyone raved about it and a few commented that the bourbon relish would be wonderful over a bowl of vanilla ice cream! Now that’s some SERIOUS yum!
Ham-Stuffed Chicken w/ Wisconsin Fontina
6 slices country ham, sliced and soaked
1/2 hour in warm water, rinsed and dried
6 oz. sautèed baby spinach (8 cups raw), blotted dry
6 slices Wisconsin Fontina cheese
6 airline chicken breasts (skin on, rib bones removed and wing bone attached)
For garnish, chopped rosemary or peanuts (optional)
1 Tbsp. unsalted butter
3 fresh peaches, pitted, cut in 1/2″ dice
1/2 cup bourbon
1/2 cup brown sugar
1 serrano chiles, seeded and minced
1/8 cup roasted red pepper, cut in 1/4″ dice
2 tsp. rice wine vinegar
1/2 cup unsalted peanuts, toasted and finely chopped
1/2 cup unsalted butter, softened
1 Tbsp. fresh rosemary, chopped
2 tsp. garlic, minced
1.5 tsp. hot sauce
To taste, freshly ground black pepper
For Relish: Heat large sautè pan over medium heat. Add butter and cook until it foams. Add peaches. Sautè quickly, about 30 seconds. Add bourbon and flambè off heat. Return to heat. Add brown sugar and cook just until it dissolves and bourbon evaporates. Transfer mixture to mixing bowl; cool. Add remaining relish ingredients. Toss well and reserve.
For Compound Butter: Combine all ingredients and mix well. Reserve at room temperature.
For Chicken: Preheat oven to 400°F. Make 6 stacks, layering ham slices, spinach and Fontina cheese. Stuff each chicken piece, placing one stack between the skin and meat of each piece. Rub tops of chicken pieces with compound butter and place on baking sheet. Bake, skin side up, for 10 minutes, or until internal temperature reaches 150°F.
Place each chicken breast on a serving plates. Top each of the 6 with a portion of Bourbon-Peach Relish. Sprinkle chopped rosemary or peanuts around chicken for garnish, if desired.
Photo Credit: WISCONSIN MILK MARKETING BOARD