Ingredients for 4 servings
1tsp olive oil
4 chicken breast fillets
20g basil
80g Parma ham
250g ball mozzarella, sliced into 8
new potatoes with herb butter, to serve
salad, to serve
4 chicken breast fillets
20g basil
80g Parma ham
250g ball mozzarella, sliced into 8
new potatoes with herb butter, to serve
salad, to serve
Directions
Preheat the oven to gas 6, 200°C, fan 180°C. Lay out the fillets on a board.
Season all over and make a small incision about 4–5cm long and 3cm deep in the middle of each one.
Stuff 2 slices of the mozzarella and 3 basil leaves into the ‘pocket’ – don’t worry if either is poking out a little. Wrap each chicken breast with 1 1/2 slices of the Parma ham to conceal the pocket.
Heat the oil in a pan and sear on both sides until golden. Place on a roasting tray and bake in the oven for 15-20 minutes, until the chicken is cooked with no pink showing. Cut into the thickest part of the breast to check the meat is cooked through.
Serve with boiled new potatoes tossed in a little herb butter, plus some salad.
Season all over and make a small incision about 4–5cm long and 3cm deep in the middle of each one.
Stuff 2 slices of the mozzarella and 3 basil leaves into the ‘pocket’ – don’t worry if either is poking out a little. Wrap each chicken breast with 1 1/2 slices of the Parma ham to conceal the pocket.
Heat the oil in a pan and sear on both sides until golden. Place on a roasting tray and bake in the oven for 15-20 minutes, until the chicken is cooked with no pink showing. Cut into the thickest part of the breast to check the meat is cooked through.
Serve with boiled new potatoes tossed in a little herb butter, plus some salad.
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