Stuffed Chicken Breasts

Stuffed Chicken Breasts

Ingredients:

5 small skinless chicken breasts

15ml cream

15ml grated Parmesan cheese

30-50ml toasted hazelnuts

50g sun-dried tomatoes, drained

Salt and freshly ground black pepper

8 slices Parma ham

For the Sauce:

5ml flour

200ml cream

15ml grated nutmeg

15ml toasted hazelnuts

Method:

Preheat the oven to 180˚C. take one of the chicken breasts, chop it roughly and put it in a food processor. Add the cream, Parmesan, hazelnuts and sun-dried tomatoes and blend. Season well.

Slice open the remaining chicken breasts. Form the chicken mince into 4 sausages and lay each on a breast, wrapping the meat around the sausage. Wrap each chicken breast in 2 slices of Parma ham and arrange on a baking sheet. Bake for 25 minutes.

To make the sauce, whisk the flour into the cream in a saucepan and heat slowly, whisking until thickened. Season with salt, pepper and nutmeg. Add the hazelnuts. Slice the chicken rolls and serve with the sauce. 

Italian Stuffed Chicken

Ingredients:

4 skinless chicken breast fillets

50g sun-dried tomatoes, chopped

200g ricotta cheese

15g fresh basil leaves, roughly torn

Salt and freshly ground black pepper

8 slices of Parma ham

Method:

Preheat the oven to 190˚C.

Mix together the sun-dried tomatoes, ricotta and basil, saving a few shreds of basil to garnish, and season.

Cut a horizontal slit in the side of each chicken breast. Fill with the ricotta mixture and wrap each chicken breast with 2 strips of Parma ham with the joints underneath. Fix the ham in place with wooden cocktail sticks.

Put the stuffed chicken breasts on a baking tray and bake for 20-25 minutes or until golden and cooked through.

Remove the cocktail sticks and slice in half. Serve, garnished with basil shreds, accompanies by rice and roasted vegetables.

Potato, Mushroom and Parma Ham Terrine

This luxurious starter is quick and easy to put together,

but needs to be done the day before it is required

so that it can be pressed overnight and set in the fridge.

Buy the Parma ham freshly sliced and laid out on waxed paper

to prevent the pieces sticking together.

You can use any mushrooms you prefer,

but I find button or chestnut mushrooms work the best

because they keep their firm texture when sauteed.

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Ingredients:

650g firm potatoes like Maris Piper or Desiree

12 slices Parma Ham

200g butter

100g mushrooms, thinly sliced

30ml chopped fresh chives

sea salt and freshly ground black pepper to season

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For the dressing:

2 plum tomatoes, skinned, deseeded and finely chopped

45ml balsamic vinegar

grated zest and juice of 1 lemon

100ml olive oil

15-20ml chopped fresh parsley

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Method:

Boil the potatoes in their skins in a pan of lightly salted water for about 15 minutes until tender.

Drain and leave to cool a little.

When the are cool enough to touch, peel and cut into 1/2 inch slices.

Melt the butter in a pan and saute the mushrooms for a couple of minutes until they take on a translucent appearance.

Line a loaf tin with clingfilm, pressing it into the sides firmly and smoothly. Line the tin with half of the slices of Parma ham, allowing the ends of the slices to hang over the sides.

Arrange a layer of about 1/3 of the sliced potatoes in the base of the tin, then spoon over about half of the melted butter, a layer of half the mushrooms and cover with Parma ham. Sprinkle with half the chives and seasoning. Add another layer of potatoes, spoon over more melted butter, the rest of the mushrooms and cover with a layer of Parma ham. Sprinkle with chives and seasoning. Add the remaining potatoes and melted butter and finish with a layer of ham. Fold over the hanging pieces of ham from the base of the terrine. Cover the whole terrine with clingfilm and press down lightly to firm.

Place a flat plate in top of the terrine and weigh down with a large can or something similar. Chill overnight in the fridge.

Before serving, mix together all the ingredients for the dressing.

Demould the terrine onto a board, peel off the clingfilm and cut into 6 - 8 even slices. Place each serving on a plate and spoon around the dressing.

Serve lightly chilled.

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