These Chicken Jambonettes are a sophisticated yet approachable dinner that feels special enough for guests. Boneless chicken thighs are pounded flat, stuffed with a savory mixture of sautéed mushrooms, shallots, carrots, and parsley, then bound with creamy Gouda cheese. The filling is elevated by a reduction of white wine and port, adding deep, complex flavor notes. Rolled tightly and secured, the chicken is seared in a skillet before finishing in the oven to ensure juicy, tender meat with crispy skin. The melted cheese creates a luxurious center that pairs beautifully with the earthy vegetables. This dish brings a touch of French-inspired elegance to your table without requiring advanced culinary skills, making it a perfect choice for date nights or holiday gatherings.
Chicken Jambonette Stuffed With Gouda
Description
These Chicken Jambonettes are a sophisticated yet approachable dinner that feels special enough for guests. Boneless chicken thighs are pounded flat, stuffed with a savory mixture of saut&# 195;©ed mushrooms, shallots, carrots, and parsley, then bound with creamy Gouda cheese. The filling is elevated by a reduction of white wine and port, adding deep, complex flavor notes. Rolled tightly and secured, the chicken is seared in a skillet before finishing in the oven to ensure juicy, tender meat with crispy skin. The melted cheese creates a luxurious center that pairs beautifully with the earthy vegetables. This dish brings a touch of French-inspired elegance to your table without requiring advanced culinary skills, making it a perfect choice for date nights or holiday gatherings.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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Season 6 boneless, skin-on chicken thighs with salt, pepper, and thyme. Pound them flat to an even thickness using a meat mallet or rolling pin.
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Cut 8 oz of Gouda cheese into 6 equal strips or slices.
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the mushrooms until browned and their liquid has evaporated.
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Add chopped shallots, garlic, carrots, and parsley to the skillet. Cook for about 5 minutes until vegetables are tender.
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Pour in the white wine and port wine. Bring to a simmer and reduce by half.
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Stir in the cream and simmer until slightly thickened. Season to taste with salt and pepper.
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Stir in 1/2 cup of bread crumbs to thicken the mixture further. Remove from heat and let cool completely.
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Divide the mushroom mixture evenly among the flattened chicken thighs. Top each with a slice of Gouda cheese.
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Roll up each chicken thigh tightly and secure with kitchen twine to create jambonettes.
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Heat 1 tablespoon olive oil and 2 tablespoons butter in an oven-safe skillet over medium-high heat.
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Place the chicken rolls seam-side down in the skillet. Sear until golden brown on all sides, about 2-3 minutes per side.
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Transfer the skillet to the preheated oven. Roast uncovered for 18-20 minutes, or until the chicken is cooked through and internal temperature reaches 165ðF.
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Let rest for 5 minutes before removing twine and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 480.5kcal
- % Daily Value *
- Total Fat 37.0g57%
- Saturated Fat 15.3g77%
- Cholesterol 66.0mg22%
- Sodium 50.4mg3%
- Total Carbohydrate 13.4g5%
- Dietary Fiber 2.5g10%
- Sugars 6.8g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
