Time 45m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Finely chop the garlic and mushroom (or whizz in a blender) and fry in olive oil with the rosemary over a medium heat for approx 20 minutes Ensure to season the mushrooms well with salt. Create a pouch in each chicken breast with a sharp knife and fill with the mushroom stuffing. Wrap each breast in a slice of parma ham. Place in a roasting dish with plenty of olive oil. Cover with tinfoil and cook for approx 30 mins at 190 degrees. Can be served with salad, baked or mashed potatoes etc. My preference is mashed / whipped garlic potatoes with onion gravy on the side!
Time 1h Yield 4 serving(s) Number Of Ingredients 13 Steps:
Create a marinade for the chicken using some brown sugar, red wine vinegar, olive oil and a pinch of salt and pepper. Score the chicken deep along its length but don’t cut all the way through. Make some additional shallow cuts over the chicken to help absorb the marinade. Place the chicken in the marinade and ensure to work it into the cuts. Cover and place in refrigerator for at least an hour. Whilst the chicken is gathering flavour in the marinade prepare the stuffing. Remove the skins from the sausages and discard. Peel, core, and chop the apple. Slice and finely chop a couple of inches of the leek. Add the dried herbs and mix well into the sausage meat, wrap in clingfilm and place in the refrigerator. After an hour, rip the plum tomatoes and place a few good size pieces into the deep cut you made in the chicken breasts followed by the sausage meat. Pour a tablespoon of water over the stuffing. Now sprinkle the chicken with a good pinch of paprika. Wrap the chicken with the parma ham. Take four pieces of foil and wrap each breast loosely (we don’t want the foil to stick to the ham). Before sealing the foil add a tablespoon of water to help keep the meat moist whilst cooking. Place in a pre warmed over at 180c. After about 30 minutes open one of the foil parcels and check that the chicken is cooked. It may need a little a more time. When the chicken is cooked open the foil and return to the oven for 4 or 5 more minutes to dry the parma ham a little. The ham should be dry and slightly crisp in places. Carefully remove form the foil, server and enjoy.
Time 50m Yield Makes 2 stuffed chicken breasts Number Of Ingredients 7 Steps:
Pre heat oven to 200°C. Cook the shallot and garlic with a little oil and pinch of salt before adding the lemon zest. Remove from heat and leave to cool. Add the mixed herbs to the cream cheese. Season and mix with the cooled shallot and garlic. Prepare the chicken by removing the mini fillet on the underside if the breast. Cut a small pocket in the thickest part of the breast and fill with half the cream cheese mixture. Seal the breast with the mini fillet and repeat this step for the second chicken breast. Lay the Parma Ham out and set the chicken on it. Wrap the Ham around the chicken as tightly as possible, securing with a cocktail stick if needed. Lay the parcels on a baking sheet and cook in the pre heated oven for about 20 minutes. Allow to rest for a few minutes before serving.
Time 25m Yield Serves 4 Number Of Ingredients 13 Steps:
Trim chicken breast fillets and lay on a board or worktop. Remove inner fillets and reserve. Season all pieces with salt and freshly ground black pepper. Lay sage leaves along the length of large fillets. Replace inner fillets to enclose sage. Wrap each fillet neatly with Parma ham. Heat sunflower oil in a pan and fry wrapped chicken breasts over medium heat all over to brown ham and cook chicken through - about 5 minutes - depending on size of fillets. Meanwhile make the sauce. Heat remaining oil in a pan and fry onion and garlic over gentle heat to soften but not brown. Add Cirio Cherry Tomatoes and SuperCirio Tomato Puree and bring to bubbling. Cook 2-3 minutes to reduced slightly. Stir in black olives and capers and season. Serve fillets whole, or halved, with sauce poured around. Decorate with sage leaves.
