Garlic And Basil Stuffed Chicken Wrapped In Parma Ham Recipes

Steps:

• Mix together the soft cheese, pine nuts and chopped basil.
• Season lightly with salt and freshly ground pepper.
• Place in a piping bag and keep aside.
• Remove the small fillet from each breast and keep aside.
• Use a knife to make a cut lengthwise down the center of each breast to form a pocket.
• Pipe an equal amount of filling into to each pocket.
• Keep aside.
• Spread the plastic film in front of you and place a slice of Parma ham on it.
• Place a second slice of ham so that it is slightly overlapping the first slice, then place a chicken breast on the slice of ham.
• Lift the film to help wrap the breast in the ham.
• Remove the film, brush the chicken breast with olive oil, wrap loosely in foil.
• Repeat to wrap the other breasts.
• Heat a roasting tray in a 190 C preheated oven.
• Place the chicken breast parcels on it and roast for 15-20 minutes or until cooked.
• In the meantime, prepare the sauce.
• Place the cream into a saucepan and reduce add seasoning.
• Blend in a liquidizer until smooth.
• Add the snipped chives.
• Remove the foil from the chicken breasts and arrange them on plates.
• Pour the sauce over the chicken, garnish with basil leaves and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Steps:

• Pre heat oven to 200°C. Cook the shallot and garlic with a little oil and pinch of salt before adding the lemon zest. Remove from heat and leave to cool.
• Add the mixed herbs to the cream cheese. Season and mix with the cooled shallot and garlic.
• Prepare the chicken by removing the mini fillet on the underside if the breast. Cut a small pocket in the thickest part of the breast and fill with half the cream cheese mixture. Seal the breast with the mini fillet and repeat this step for the second chicken breast.
• Lay the Parma Ham out and set the chicken on it. Wrap the Ham around the chicken as tightly as possible, securing with a cocktail stick if needed.
• Lay the parcels on a baking sheet and cook in the pre heated oven for about 20 minutes. Allow to rest for a few minutes before serving.

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.

Steps:

• Slice chicken breast through middle (not all the way) so as to make a pocket inside.
• fill with plenty of basil leaves and a chopped clove of garlic, then squeeze lemon juice inside also.
• wrap chicken with x3 slices of the ham, ensuring they overlap on top rather than underneath.
• Heat oil in griddle pan and cook chicken for approx 5 mins each side (or until cooked through).
• I like to serve with creamy cheese mash and cabbage.