Parma Ham-Wrapped Chicken with Basil Tomato Salad
Sometimes, often in fact, simplicity is best, in life but also in food. This dish has very few ingredients but it is truly majestic and it is guaranteed to make any lunch time feel special.
I'm yet to find anyone that doesn't love chicken but if you ever need convincing this dish will do it. Moist, juicy chicken breast, wrapped in crispy and deliciously salty Parma ham all served alongside the fresh tastes of tomato and basil, a combination that cannot be beaten, covered in a vibrant lemon and mustard dressing - dreamy!
Parma Ham-Wrapped Chicken with Basil Tomato Salad
Serves 2
4 slices of parma ham
2 chicken breasts
3-4 beef tomatoes (depending on size)
small handful fresh basil
1 lemon, juice only
1 tsp Dijon mustard
1 tbsp olive oil
sea salt and freshly ground black pepper
Preheat the oven to 200°C/180°C fan.
Wrap each chicken breast in two slices of parma ham, season well on both sides and then place on a well-oiled baking sheet. Place in the oven and bake for 20 minutes, turning once halfway. To check the chicken is cooked, use a meat thermometer (65°C) or pierce and check the juices are running clear.
Meanwhile, slice the tomatoes as thinly as you can and lay out on a platter. Shred the basil leaves and sprinkle over the top along with a decent amount of salt and pepper. Whisk together the lemon juice, mustard and oil until smooth, then pour over the tomatoes.
Serve the chicken and the tomatoes along with any other veg or salad that you fancy.
I'm yet to find anyone that doesn't love chicken but if you ever need convincing this dish will do it. Moist, juicy chicken breast, wrapped in crispy and deliciously salty Parma ham all served alongside the fresh tastes of tomato and basil, a combination that cannot be beaten, covered in a vibrant lemon and mustard dressing - dreamy!
Parma Ham-Wrapped Chicken with Basil Tomato Salad
Serves 2
4 slices of parma ham
2 chicken breasts
3-4 beef tomatoes (depending on size)
small handful fresh basil
1 lemon, juice only
1 tsp Dijon mustard
1 tbsp olive oil
sea salt and freshly ground black pepper
Preheat the oven to 200°C/180°C fan.
Wrap each chicken breast in two slices of parma ham, season well on both sides and then place on a well-oiled baking sheet. Place in the oven and bake for 20 minutes, turning once halfway. To check the chicken is cooked, use a meat thermometer (65°C) or pierce and check the juices are running clear.
Meanwhile, slice the tomatoes as thinly as you can and lay out on a platter. Shred the basil leaves and sprinkle over the top along with a decent amount of salt and pepper. Whisk together the lemon juice, mustard and oil until smooth, then pour over the tomatoes.
Serve the chicken and the tomatoes along with any other veg or salad that you fancy.
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