Chicken Breasts with Parma Ham

Monday 5th February 2018

Serves: 6
This easy chicken dish makes an impressive party dish. Serve with a mixed leaf salad, dressed with olive oil and lemon juice and some new potatoes.
6 Skinless chicken breast fillets
12 Slices Parma ham
8 Sun dried tomatoes, drained and chopped
75g Soft butter
1 Small red onion, finely chopped
Black pepper
Fry Light cooking spray

Pre-heat oven to 210C, 190C Fan, Gas 6.

Cut a pocket in the top of each chicken breast, using a sharp vegetable knife.

In a small mixing bowl, combine the sun dried tomatoes with the butter, red onion and the parsley. Season with a little freshly ground black pepper. Mix well to combine.

Divide the butter mixture evenly between the chicken pieces, pushing it into the pockets, but don’t worry if a little smears out on to the tops.

Wrap 2 slices of Parma ham tightly round each breast, ensuring the pocket is well sealed.

Place in a large roasting tin, lined with a non-stick liner.

Spray all over with a little cooking oil.

Roast for 20-25 minutes, until chicken is thoroughly cooked through.

Serve, slicing each breast into thick slices, if preferred, accompanied by the salad and steamed new potatoes.


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