Makes chicken breasts a bit more of a treat!
Serves 4
Prep Time: 5 mins
Cook Time: 20 mins
Pre-heat oven to 200c or 180c fan
Serving suggestion: Serve with baked potato and vegetables or salad
Equipment
Sharp knife
Chopping board
Teaspoon
Sharp knife
Chopping board
Teaspoon
Ingredients
4 Chicken Breasts (butcher will give bigger chicken breasts)
4 tbsp Philadelphia cheese (I'm using plain, but garlic and herb is really good for this recipe)
8 Slices parma ham
4 Chicken Breasts (butcher will give bigger chicken breasts)
4 tbsp Philadelphia cheese (I'm using plain, but garlic and herb is really good for this recipe)
8 Slices parma ham
** There are less expensive cured hams or try pancetta. You can even use back bacon or streaky but will need to stretch the bacon. Hold on to one end of a rasher and use a knife's blunt edge to press down and stretch away along the rasher)**
Method
Cutting half way into the breast, straight down the centre, from about and inch from the top leaving an inch at the bottom. Do not go all the way through. Create a pocket for the cheese by opening up the incision a little to left and right.
Put the cheese in the created pocket and pull the flesh up and over with edges coming towards each other.
Take two pieces of parma ham per breast. Lay them flat, side by side and place the chicken on top.
Wrap the parma ham snugly around the breast and season.
Place on a baking tray for 20 mins. Take out and leave to rest for 5 mins before serving.
Enjoy!
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