Wonderful Wrapped Chicken with Cracking Chunky Chips
This is one of those recipes that looks and tastes really impressive but between you and me is incredibly simple to achieve. The chicken is stuffed with gorgeous tangy goat's cheese and luxurious sun-dried tomatoes before being wrapped in Parma ham.
I made this dish for a friend and it went down an absolute storm. I recommend making this for a small intimate group or even a romantic dinner because it is the sort of food you want to share with your nearest and dearest (and it could be a bit tricky in large quantities!).
Super juicy chicken wrapped in crispy Parma ham, my take on an Italian classic is the ultimate dish to wow your diners!
Wonderful Wrapped Chicken with Cracking Chunky Chips
Serves 2
2 organic chicken breasts, the best you can afford!
100g soft goat's cheese
50g sun-dried tomatoes, sliced
4 slices of Parma ham
1 tsp dried italian seasoning
sea salt and freshly ground black pepper
For the chips:
1 large potato
2 tbsp olive oil
Preheat the oven to 200C/400F/Gas 6. Fill a kettle with water and put on to boil.
Chop the potato into chips. When the kettle has boiled, pour the water into a large pan over a high heat. Add the chipped potatoes and a sprinkling of salt and leave to cook for 4-5 minutes.
Using a sharp knife, make a deep incision down one side of each chicken breast to form a pocket in each.
In a bowl, mix together the goats' cheese, sun-dried tomatoes and the Italian seasoning, then stuff the chicken breasts with the mixture. Wrap two slices of Parma ham around each stuffed chicken breast and season, to taste, with freshly ground black pepper. Place the stuffed, wrapped chicken breasts onto a baking tray and put to one side while you make the chips.
Drain the chipped potatoes and transfer to a baking tray. Drizzle over the olive oil and season generously. Shake the tray to ensure all the chips are coated and not sticking to the bottom, they should be in a single layer.
Put the chips in the oven for 15 minutes, then give them another good shake and transfer the chicken breasts to the oven as well.
Cook for a further 20-25 minutes, or until the chicken is cooked through. The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part with a skewer or fork.
Serve immediately (especially good with a dry white wine or a prosecco!).
I made this dish for a friend and it went down an absolute storm. I recommend making this for a small intimate group or even a romantic dinner because it is the sort of food you want to share with your nearest and dearest (and it could be a bit tricky in large quantities!).
Super juicy chicken wrapped in crispy Parma ham, my take on an Italian classic is the ultimate dish to wow your diners!
Wonderful Wrapped Chicken with Cracking Chunky Chips
2 organic chicken breasts, the best you can afford!
100g soft goat's cheese
50g sun-dried tomatoes, sliced
4 slices of Parma ham
1 tsp dried italian seasoning
sea salt and freshly ground black pepper
For the chips:
1 large potato
2 tbsp olive oil
Preheat the oven to 200C/400F/Gas 6. Fill a kettle with water and put on to boil.
Chop the potato into chips. When the kettle has boiled, pour the water into a large pan over a high heat. Add the chipped potatoes and a sprinkling of salt and leave to cook for 4-5 minutes.
Using a sharp knife, make a deep incision down one side of each chicken breast to form a pocket in each.
In a bowl, mix together the goats' cheese, sun-dried tomatoes and the Italian seasoning, then stuff the chicken breasts with the mixture. Wrap two slices of Parma ham around each stuffed chicken breast and season, to taste, with freshly ground black pepper. Place the stuffed, wrapped chicken breasts onto a baking tray and put to one side while you make the chips.
Drain the chipped potatoes and transfer to a baking tray. Drizzle over the olive oil and season generously. Shake the tray to ensure all the chips are coated and not sticking to the bottom, they should be in a single layer.
Put the chips in the oven for 15 minutes, then give them another good shake and transfer the chicken breasts to the oven as well.
Cook for a further 20-25 minutes, or until the chicken is cooked through. The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part with a skewer or fork.
Serve immediately (especially good with a dry white wine or a prosecco!).
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