Anything potato based works well with this, or a green salad for a lighter option.
You will need:
4x skinless chicken breast
2x pack of parma ham
1x mozzarella ball
2x tablespoon of sun-dried tomato puree
A few pinches of dried basil – depending on taste
Olive Oil
- Divide mozzarella ball into four portions (if you tear it into little bits rather than use a knife it’s easier to stuff into the chicken…)
- Slice each chicken breast as if cutting in half, but not right through.
- Spread half a tablespoon of sun-dried tomato puree into the cut (add more if you’re a big fan of it), & then add a pinch of basil.
- Squish a portion of the mozzarella into each chicken breast.
- Then wrap each piece of chicken in one or two (or even three) slices of parma ham, depending on size of chicken & number of slices in pack – you don’t have to cover to the very ends of the chicken breast, just make sure the stuffed part is wrapped or else the cheese will escape…
- Preheat oven to 200 (or 180 for fan ovens) & warm a baking tray with a little olive oil on it.
- Place chicken breasts on tray, & season with black pepper – drizzle over some olive oil (basil oil is nice for this if you have it)
- Cook for 30 mins - serves 4.
2 comments:
Just managed to post that recipe without a title... & have no idea how to edit it now I've posted it! It should say 'Chicken stuffed with Mozzarella & Wrapped in Parma Ham' at the top...
Just what to cook when the rector and his wife (or her husband) come for dinner.
(except they've just been and I gave the chicken & cashew nuts!)
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