Chicken Breasts with Parma Ham
Monday 5th February 2018
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.