CHICKEN WRAPPED IN PARMA HAM STUFFED WITH MOZZARELLA RECIPES

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:

• Pre-heat the oven to 200 degrees 

  Slice open the chicken breasts lengthways and fill with 100g of the mozzarella slices – about 4 pieces of cheese for each piece of chicken. 

  Season the inside with a pinch of salt and pepper, thyme in each, close up the chicken and carefully by wrapping the breasts in 2 slices of the Prosciutto. Place the chicken in an oven proof dish, drizzle with olive oil and place the garlic in oil, and sprinkle over the last of the thyme, bake for 30-35 minutes. 

  When there is 5-6 mins left on the chicken, boil some water and add the asparagus – blanch for 5 mins

  Serve together, with some of the garlic oil spooned over. We also served ours with Taste the Difference potato Dauphinoise.