A good recipe when you are having friends round, quick and easy to prepare and looks really appertising. The trick with this dish is to keep the chicken moist, great to serve with a salad or cous cous.
Serves 2
INGREDIENTS:
2 Chicken breasts (from a quailty butcher)
Parma Ham 8 pieces
Buffalo Mozzarella sliced/torn
Sundried Tomatoes
Hand Full of Fresh Basil Leaves
Extra Virgin Olive Oil
Tin Foil
WHAT TO DO:
Turn the oven on to 200c
Take a A3 size piece of tin foil and lay it out.
Take the chicken breasts, cut into the chicken across the sides to make pockets. Take the mozeralla slices and place a few slices in each pocket along with the sundried tomatoes and the basil. Season with salt and pepper. Rub the outside of the chicken with a little oilive oil and sesaon again.
Handy Tip:
By using the foil this keeps all the juices and helps to keep the chicken moist, also the juices created can be used to pour over the chicken when serving.
On the foil layout the 4 pieces of parma ham by each other, lay the chicken on top of the ham, then take the ham and wrap the chiken tightly.
Fold the foil up to make a parcel, repeat this process agin for the second chicken.
Cook the chicken for around 25/30 mins (depending on the oven used).
Serve with a salad.
Recipe by Matt Grice
Photo taken by Rach Grice
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