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Pan-Seared Chicken Breast with Parma Ham, Spinach & Gruyère, Roasted Rosemary Potatoes and White Wine Cream Sauce
A German‑inspired main course featuring tender chicken breast rolled with Parma ham, fresh spinach and melted Gruyère, served alongside crispy rosemary‑infused roasted potatoes and a silky white‑wine cream sauce.
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Cost Breakdown
Critical Success Points
- • Roast potatoes until crispy
- • Pound chicken to even thickness
- • Properly assemble and roll the chicken
- • Sear chicken to develop a golden crust
- • Finish chicken in the oven to melt cheese
- • Deglaze pan and reduce wine before adding cream
Safety Warnings
- • Handle raw chicken with separate cutting board and wash hands thoroughly.
- • Use a meat thermometer to ensure chicken reaches 75°C.
- • Be careful when deglazing with wine; steam can cause burns.
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