Sandwich with stuffed chicken breast with cheese and arugula
- Preparation 35 min
- Cooking 30 min
- Servings 4
- Freezing I do not suggest
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🥖 The ultimate sandwich that elevates stuffed chicken to another level
This sandwich with stuffed chicken breast with cheese and arugula transforms a simple sandwich into a generous gastronomic experience. The chicken breasts open butterfly-style to welcome aged sharp cheddar and fresh arugula, then wrap in crispy prosciutto that protects them during oven cooking. The cheese melts inside creating creamy pockets, while the prosciutto becomes golden and slightly crispy. The curry mayonnaise brings a spicy touch that contrasts perfectly with the classic mayonnaise, melting provolone and fresh tomatoes.
🍗 A complete and impressive meal that feeds generously
This recipe prepares in two simple steps: stuff and cook the chicken on one side, assemble the sandwich on the other. Each giant sandwich cuts into three perfect portions to share or to eat with appetite. The ultra-fresh ciabatta bread stays crispy on the outside and soft on the inside, absorbing just enough mayonnaise without getting soggy. A sandwich that impresses as much as it satisfies.
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🔪 Open the breasts butterfly-style without slicing completely
Cutting the chicken breasts horizontally while leaving one side attached allows them to open like a book. This technique creates a large surface for the filling while keeping the meat in one piece. Slicing completely would create two separate pieces difficult to stuff evenly.
🧀 Compact the arugula before closing
Pressing firmly on the stuffed breasts compacts the arugula and keeps the filling in place during cooking. Fresh arugula contains a lot of air that collapses when cooking. Compacting ahead ensures that the cheese and arugula stay well distributed rather than concentrating on one side.
🥓 Wrap tightly with the prosciutto
Wrapping the stuffed breasts with prosciutto while pressing tightly creates a barrier that keeps the filling inside during cooking. The prosciutto becomes crispy in the oven and adds an extra flavorful layer. A loose wrap allows the cheese to leak and burn on the sheet.
🌡️ Check the internal temperature of the chicken
Cooking until the chicken reaches 165°F (74°C) in the center guarantees perfect cooking without drying. Using a meat thermometer eliminates guesswork. Undercooked chicken is dangerous, while overcooked chicken becomes dry and rubbery.
🥖 Use ultra-fresh bread and brush generously
Fresh-of-the-day ciabatta bread stays firm and absorbent without getting soggy. Generously brushing both sides with mayonnaise creates a barrier that prevents tomatoes and lettuce from softening the bread. Stale bread crumbles and doesn’t hold the generous filling.
Curry mayonnaise
- 125 ml (½ cup) mayonnaise
- 1 tsp (5 ml) ground curry
- ½ tsp (2.5 ml) sriracha
- Salt and pepper from the mill
Sandwich
- 2 chicken breasts of about 200 g (7 oz) each
- 4 slices aged sharp cheddar cheese
- Fresh arugula
- Herbes de Provence
- 6 slices prosciutto
- 1 ultra-fresh ciabatta baguette
- 60 ml (¼ cup) mayonnaise
- 6 lettuce leaves
- 4 slices provolone cheese
- 6 tomato slices
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Preparation
- In a bowl, put all the mayonnaise ingredients, then salt and pepper. Mix well and set aside in the fridge.
- Preheat the oven to 190°C (375°F).
- Open the chicken breasts butterfly-style and place 2 slices of cheddar cheese in each. Add a good handful of arugula and sprinkle with herbes de Provence. Close the breasts and press firmly to flatten and compact the arugula. Wrap each breast with 3 slices of prosciutto, pressing tightly.
- Place the breasts on a baking sheet. Bake for 25 to 30 minutes or until the chicken is no longer pink inside.
- Cut 2 pieces of baguette the length of the breasts and open them in half. Brush one side with regular mayonnaise and the other with curry mayonnaise. Put 3 lettuce leaves on the regular mayonnaise followed by 2 slices of provolone and 3 tomato slices. Place the giant chicken breast and close the sandwich. Cut each sandwich into three parts and pierce with large toothpicks.
Yes, stuff and wrap the breasts in prosciutto up to 24 hours ahead. Cover and refrigerate. Bake directly from the fridge adding 5 minutes to the cooking time. Cold chicken takes longer to reach safe internal temperature.
Absolutely. Fresh spinach, baby kale or fresh basil work beautifully. Avoid very watery vegetables like iceberg lettuce that soak the filling. Robust herbs hold up better to cooking than delicate vegetables.
No, but it brings incomparable salty flavor and protects the chicken during cooking. Replace with pre-cooked bacon or simply omit. Without wrapping, lightly brush the chicken with olive oil to prevent it from drying in the oven.
Close the breasts well and press firmly before wrapping with prosciutto. Tightening the prosciutto creates a watertight barrier. Baking on a parchment-lined sheet makes cleanup easier if cheese escapes anyway.
Yes, on indirect heat at medium heat. Close the lid and cook 25 to 30 minutes checking internal temperature. The prosciutto can burn on direct heat before the chicken is cooked. Watch carefully to avoid flames.
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