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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