CHICKEN WRAPPED IN PARMA HAM
Plump chicken breast fillets are wrapped in parma ham, then sauteed to crisp and cook through, then served with a rich tomato sauce with garlic, black olives and capers.
Provided by lfarrow19
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.
CHICKEN WITH CRISPY PARMA HAM
A delicious low-fat dish in just 30 minutes, perfect if friends drop by midweek
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Cook the new potatoes in boiling salted water for 10-15 mins, until just tender, adding the green beans for the final 2 mins. Meanwhile, put each chicken breast between two sheets of cling film and bash them with a rolling pin until they're about 1cm thick. Season.
- Heat a large frying pan and add the Parma ham. Cook for 2 mins, until crisp. Drain on kitchen paper. Add the oil to the pan and add two of the chicken breasts. Cook for 3 mins each side, transfer to a plate and keep warm. Cook the other two breasts in the same way.
- Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.
Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.96 milligram of sodium
FESTIVE STUFFED CHICKEN
Use leftover ingredients from Christmas including Boursin cheese, cranberry jelly and stuffing in this festive dish. Ideal for casual entertaining
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
- Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
- Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.
Nutrition Facts : Calories 589 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 2.5 milligram of sodium
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