Name: Galliano chicken with grapes and pomegranate
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Chicken; 4 chicken breasts, skin and tenderloins removed; 4 slice good-quality ham (i used champagne ham); 4 slice swiss cheese; 1 cup plain flour; 1 teaspoon salt; 1 teaspoon cracked pepper; 2 eggs; 80 millilitre cream; 1 1/2 cup panko crumbs; 4 tablespoon canola oil; 4 tablespoon butter; Sauce; 1 tablespoon honey; 1 cup seedless grapes, halved; 5 tablespoon galliano l’autentico; 1 tablespoon butter; 1 pomegranate, seeds only; To Serve; salad greens; mashed potato (optional)

Ingredients

Chicken

4 chicken breasts, skin and tenderloins removed

4 slice good-quality ham (i used champagne ham)

4 slice swiss cheese

1 cup plain flour

1 teaspoon salt

1 teaspoon cracked pepper

2 eggs

80 millilitre cream

1 1/2 cup panko crumbs

4 tablespoon canola oil

4 tablespoon butter

Sauce

1 tablespoon honey

1 cup seedless grapes, halved

5 tablespoon galliano l’autentico

1 tablespoon butter

1 pomegranate, seeds only

To Serve

salad greens

mashed potato (optional)

Method

1.Preheat oven to 180°C. Place 1 chicken breast on chopping board, place plastic wrap on top and flatten with a meat tenderizer or frying pan until about 5mm thick. Repeat with remaining chicken.

2.Top each breast with a slice of ham and cheese, tuck in the ends, roll up and secure with toothpicks.

3.Place flour, salt and pepper in a small bowl and mix well. Beat eggs and cream in a separate bowl. Place panko crumbs in a third bowl. Gently dip the chicken in the flour and shake off excess, then dip in egg mixture then the crumbs.

4.Heat half the oil and butter in a large non-stick frying pan until hot. Cook two of the breasts for 2-3 minutes on each side, or until lightly browned. Transfer to a baking tray. Clean frying pan and cook remaining breasts in remaining oil and butter.

5.When all the chicken is on the baking tray, cook in the oven for 25 minutes or so (depending on size of breasts) until cooked through. Remove from oven, discard toothpicks and rest chicken for 5 minutes.

6.For the sauce, heat honey in a small saucepan until bubbling then add grapes and galliano. Take off heat and fold in butter and pomegranate seeds.

7.To serve, spoon some sauce onto plates, slice chicken into medallions and place on top. Serve with salad greens and creamy mash (optional).

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Ingredients

Method

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