Sun-dried tomato, feta cheese, garlic and basil are encased in a beautifully tender, Parma ham wrapped chicken breast. Perfect as an alternative to a traditional Sunday roast or just as a midweek treat. The fondant potatoes are like the ultimate roasties, but you could swap these out for mash or new potatoes.
Preparation Time: 1 hour
Serves: 2
Ingredients
2 chicken breasts
50 g feta cheese
1 clove of garlic, crushed
25 g grated parmesan
8-10 sun-dried tomatoes
small handful of fresh basil leaves
6 slices of Parma Ham
salt and pepper, to season
For the potatoes
4 medium Maris Piper potatoes
1 tbsp olive oil
140 g unsalted butter, cubed
4 cloves of garlic
2 sprigs of rosemary
2 sprigs of thyme
150 ml chicken stock
Method
1. Butterfly the chicken breasts by running a knife down one side and opening up the breast to double its size. Place each breast between two pieces of grease-proof paper and bash gently with a rolling pin to flatten the breasts further.
2. In a bowl, crumble the feta and then add the garlic and parmesan. Season with a little pepper and combine well. Spread half of the mixture over the surface of each chicken breast.
3. Roughly chop the sun-dried tomatoes and scatter over the top of the feta mixture. Tear the basil leaves and scatter over the top again. Tightly roll the chicken up from one end, trying to keep as much of the filling inside, until you have a sort of Swiss roll.
4. Lay out 3 pieces of Parma ham onto a clean surface so that they are overlapping each other slightly. Place one rolled chicken breasts on top of the ham, before wrapping the ham around the breast as tightly as you can. Repeat with the second breast. Place both on a baking tray or roasting tin. Place in an oven at about 180⁰C for around 30 minutes or until the ham has gone golden and crispy and any juices are running clear. Remove from the oven to rest for 10 minutes before serving.
5. While the chicken is roasting you can crack on with the potatoes. First, peel the potatoes before slicing off both ends so they sit flat in the pan.
6. Heat the olive oil in a frying pan over a medium heat. Place the potatoes, cut side down, into the oil and fry for 5-6 minutes. When they have turned a deep golden brown, flip the potatoes to their other cut side and fry for a further five minutes.
7. Add the butter to the pan and let it melt. Bash the garlic cloves with the heel of your hand and add to the pan along with the rosemary and thyme. Next, carefully pour the stock into the pan. Cover the pan and simmer for 25-30 minutes or until the potatoes are tender.
8. Once the chicken has rested, serve with the potatoes and your choice of green veg.
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