Stuffed Chicken Breast Wrapped In Parma Ham Stuffing

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 75 g soft creamy cheese
• 30 ml pine nuts, toasted and coarsely chopped
• 30 ml basil, finely chopped
• sea salt
• freshly ground pepper
• 4 skinless chicken breasts
• 8 slices parma ham
• 30 ml oil
• fresh basil leaf
• 250 ml cream
• sea salt
• freshly ground black pepper
• 30 ml chives, snipped

Recipe

• 1 mix together the soft cheese, pine nuts and chopped basil.
• 2 season lightly with salt and freshly ground pepper.
• 3 place in a piping bag and keep aside.
• 4 remove the small fillet from each breast and keep aside.
• 5 use a knife to make a cut lengthwise down the center of each breast to form a pocket.
• 6 pipe an equal amount of filling into to each pocket.
• 7 keep aside.
• 8 spread the plastic film in front of you and place a slice of parma ham on it.
• 9 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.
• 10 lift the film to help wrap the breast in the ham.
• 11 remove the film, brush the chicken breast with olive oil, wrap loosely in foil.
• 12 repeat to wrap the other breasts.
• 13 heat a roasting tray in a 190 c preheated oven.
• 14 place the chicken breast parcels on it and roast for 15-20 minutes or until cooked.
• 15 in the meantime, prepare the sauce.
• 16 place the cream into a saucepan and reduce add seasoning.
• 17 blend in a liquidizer until smooth.
• 18 add the snipped chives.
• 19 remove the foil from the chicken breasts and arrange them on plates.
• 20 pour the sauce over the chicken, garnish with basil leaves and serve.