INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/400f/Gas 6.  1 Place the tomatoes in a small
roasting tray with 1 tbsp oil. Season  with salt and pepper and roast
for 18-20 minutes until tender and  slightly charred.  2 Place the
potatoes in a pan of boiling, salted water, cover and  cook for 10-12
minutes until tender.  3 Remove the leaves from the basil and half of
the parsley, and put  into a small food processor or blender with 1
tbsp capers. Crush in  the garlic with the zest of half the lemon and 1
tbsp olive oil.  4 Process for 4-5 seconds or until the herbs are
roughly chopped and  the paste is combined. Season with pepper.  5
Using a sharp knife cut a horizontal pocket, lengthways, in each of
the chicken breasts and open it out.  6 Season the flesh well, spread
over the herby paste and sandwich the  pieces together again. Freezing
the Parma ham makes it easier to  handle, so if doing this, remove from
the freezer now.  7 Lay the ham out flat, two pieces together and place
the chicken on  top. Bring the ends of the ham over the top of the
chicken to wrap  and enclose it.  8 Heat the remaining oil in a medium
frying pan, place the chicken  best-side down (ie the side with no
seams) and cook for 2-3 minutes  each side until the ham is crisp. Put
on a roasting tray and cook for  8-10 minutes.  9 Place the pan back on
the heat and add 50g/2oz butter. When the  butter is melted and starts
to sizzle, remove the pan from the heat.  Whisk in the juice of half
the lemon to emulsify and thicken the  sauce. Add the remaining capers,
season with pepper and reserve.  10 Drain the potatoes and mash. Beat
in the milk until creamy and keep  warm. Heat the remaining butter in a
wok. Add the spinach and  stir-fry for 1-2 minutes until just wilted,
then fold through the  mash. Season well with salt and pepper.  11
Gently reheat the sauce. Roughly chop the remaining parsley and  stir
into the sauce. Remove the tomatoes from the oven. To serve,  remove
the chicken from the oven and cut into five slices on the  diagonal.
12 Spoon the mash onto the centre of a serving plate, arrange the
chicken on top and place the tomatoes on the side. Spoon around the
lemon butter sauce and garnish with a sprig of parsley.  Converted by
MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 777
Calories From Fat: 533
Total Fat: 60.4g
Cholesterol: 253.7mg
Sodium: 374.2mg
Potassium: 535.5mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.2g
Protein: 54.5g