Stuffed Chicken Breast with Tomato and Spinach wrapped in Parma Ham
This recipe combines the complimentary flavours of chicken and red pepper sauce to provide a sweet yet tangy taste. It is restaurant quality chicken and delivers a truly mesmerizing food experience while being simple enough to make.
Preparation time: 10 Minutes
Cooking time: 14 Minutes
Serving Suggestions: Braised Red Cabbage (p214)
Ingredients
Serves Four
4 chicken breasts
4 slices Parma ham
100g spinach, cooked. 50g sun-kissed tomatoes
Pinch of salt and pepper. 100g cream cheese
1 tbsp. olive oil
150ml Red Pepper Sauce (p257)
Method
1. Preheat the oven to F350° / C180° / Gas Mark 4
2. On a chopping board, chop the cooked spinach and sun-kissed tomatoes.
3. On a meat chopping board, butterfly the chicken breasts by running the knife lengthways down the breast, being careful not to cut all the way through.
4. In a small bowl, mix the chopped tomatoes, creamed cheese and cooked spinach together.
5. On the meat chopping board, lay the chicken breasts and divide the mix into the middle of each of the chicken breasts and fold over.
6. Wrap in the Parma ham.
7. In a large frying pan, add the olive oil and bring to a medium heat.
8. Add the chicken breasts and sweat on both sides for 1-2 minutes
- Remove from the pan, place on an oven tray and add to the oven, cook for 10-12 minutes ensuring it is fully cooked. Temperature guide (p286)
- In a small pot, pour in the sauce and bring to a low to medium heat, when hot, pour onto the centre of plates
- Remove the chicken from the oven, place on top of the sauce. Food Photography by Anna Nowakowska