8 CHICKEN BREAST FILLETS

PLAIN FLOUR

SALT

PEPPER

80g BUTTER

1 CLOVE GARLIC

¾ CUP DRY WHITE WINE

1 TEASPOON FRENCH MUSTARD

½ CUP CREAM

3 SHALLOTS

8 SLICES HAM

8 SLICES SWISS CHEESE

REMOVE ANY FAT & SINEW FROM CHICKEN & DUST BREASTS LIGHTLY WITH FLOUR SEASONED WITH SALT & PEPPER. HEAT BUTTER IN FRYING PAN, ADD CRUSHED GARLIC & CHICKEN; SAUTE GENTLY UNTIL CHICKEN IS LIGHT GOLDEN BROWN. ADD WINE, BRING TO BOIL, REDUCE HEAT. SIMMER COVERED 20 MINUTES OR UNTIL CHICKEN IS TENDER; REMOVE CHICKEN FROM PAN. PUT A SLICE OF HAM ON EACH PIECE OF CHICKEN THEN TOP WITH A SLICE OF CHEESE. PLACE IN HEATPROOF DISH & COOK IN MODERATE OVEN [180C], UNCOVERED, FOR 10 MINUTES OR UNTIL CHEESE HAS MELTED. WHILE CHICKEN IS IN OVEN, BRING LIQUID IN PAN TO BOIL, BOIL UNCOVERED UNTIL APPROXIMATELY HALF A CUP OF LIQUID REMAINS. REDUCE HEAT, ADD CREAM, CHOPPED SHALLOTS & MUSTARD; STIR UNTIL COMBINED. SEASON WITH SALT & PEPPER. POUR SAUCE OVER CHICKEN TO SERVE.

¾ CUP BROWN RICE20g BUTTER
1 TABLESPOON OIL1 ONION [sliced]
1 RED PEPPER [sliced]1 CLOVE GARLIC [sliced]
3 SMALL [200g] ZUCCHINI [sliced]
2 CUPS [300g] CHOPPED COOKED CHICKEN
¾ CUP GRATED TASTY CHEESE

CHEESE SAUCE 
40g BUTTER2 TABLESPOONS PLAIN FLOUR
1 ½ CUPS MILK
¾ CUP GRATED TASTY CHEESE LIGHTLY GREASE OVENPROOF DISH [8 CUP CAPACITY].ADD RICE TO A LARGE PAN OF BOILING WATER & BOIL, UNCOVERED, FOR ABOUT 30 MINUTES OR UNTIL TENDER; DRAIN.
HEAT BUTTER & OIL IN PAN, ADD ONION, PEPPER & GARLIC, COOK, STIRRING, UNTIL ONION IS SOFT. ADD ZUCCHINI, COOK, STIRRING FOR 1 MINUTE. COMBINE VEGETABLE MIXTURE, RICE, CHICKEN & CHEESE SAUCE IN BOWL, SPOON INTO PREPARED DISH. SPRINKLE WITH CHEESE& BAKE IN MODERATE OVEN FOR ABOUT 30 MINUTES OR UNTIL WELL BROWNED.

CHEESE SAUCE

HEAT BUTTER IN PAN, ADD FLOUR & COOK, STIRRING FOR ABOUT 1 MINUTE, REMOVE FROM HEAT. GRADUALLY STIR IN MILK, STIR OVER HEAT UNTIL SAUCE BOILS & THICKENS. REMOVE FROM HEAT, ADD CHEESE & STIR UNTIL MELTED.

COOKED PIE CAN BE FROZEN.

4 SINGLE CHICKEN BREAST FILLETS

40g BUTTER

¼ CUP [50g] FIRMLY PACKED BROWN SUGAR

3 LARGE PEARS [peeled, sliced thickly]

12 SLICES [180g] PROSCIUTTO

CUT EACH CHICKEN FILLET DIAGONALLY INTO 3 STRIPS; PLACE EACH STRIP BETWEEN PIECES OF PLASTIC WRAP, POUND GENTLY WITH MEAT MALLET UNTIL JUST FLATTENED.

MELT BUTTER & SUGAR IN MEDIUM PAN, ADD PEAR & COOK UNTIL PEAR CARAMELISES & SAUCE THICKENS. COOK CHICKEN STRIPS UNTIL BROWNED BOTH SIDES & TENDER. COOK PROSCIUTTO UNTIL BROWNED ON BOTH SIDES & CRISP. SERVE CHICKEN WITH PROSCIUTTO & CARAMELISED PEAR

6 CHICKEN BREAST FILLETS

200g PACKET CAMEMBERT CHEESE [chopped]

180g BUTTER [softened]

2 CLOVES GARLIC [crushed]

1 TABLESPOON CHOPPED FRESH OREGANO

PLAIN FLOUR

1 EGG [lightly beaten]

¼ CUP MILK

PACKAGED BREADCRUMBS

OIL FOR DEEP FRYING

USING MEAT MALLET, GENTLY POUND FILLETS BETWEEN SHEETS OF PLASTIC WRAP UNTIL THIN. BEAT CHEESE, BUTTER, GARLIC & OREGANO IN A SMALL BOWL WITH ELECTRIC MIXER UNTIL JUST COMBINED. PLACE ONE-SIXTH ON THE FILLING EVENLY ALONG CENTRE OF EACH FILLET. FOLD IN SIDES OF FILLETS, ROLL UP FIRMLY, PLACE SEAM SIDE DOWN ON TRAY, COVER & REFRIGERATE FOR 1 HOUR OR UNTIL FILLING IS FIRM.

TOSS ROLLS IN FLOUR, SHAKE AWAY EXCESS FLOUR. DIP IN COMBINED EGG & MILK, THEN BREADCRUMBS TO COAT EVENLY.

JUST BEFORE SERVING, DEEP-FRY ROLLS TWO AT A TIME IN HOT OIL UNTIL COOKED THROUGH.

UNCOOKED ROLLS CAN BE FROZEN.