INGREDIENTS

INSTRUCTIONS

Cook the pasta according to packet instructions, adding 1 tbsp of
olive oil to the cooking liquid. Drain.  2 For the Chutney: Heat 2 tbsp
of oilve oil in an ovenproof frying  pan. Add the tomato and cook for
1-2 minutes, then sprinkle over the  balsamic vinegar and clove 1
crushed garlic. Season and stir, then  transfer the pan to the oven and
cook for about 4-5 minutes, or until  softened.  3 For the Frittata:
Beat together the eggs and 2 tbsp double cream and  season. Roughly
chop one third of the pasta and 2 strips of ham and  stir into the egg
mixture with 1 clove of crushed garlic. Heat 1 tbsp  of olive  oil in a
frying pan.  4 Pour in the egg mixture and cook gently for 3-4 minutes
until it  begins to set. Sprinkle over 4 tbsp of grated cheese then
place under  the grill until the frittata is set and golden. Cut into
wedges and  serve with the chutney.  5 For the Stuffed Chicken: Make a
horizontal cut almost all the way  through the chicken to make a
pocket. Fill with chopped sage and wrap  the  remaining ham around the
chicken.  6 Heat 1 tbsp of olive oil in a frying pan, add the cicken
and cook  for 2 minutes on each side, then transfer the pan to the oven
and  continue cooking for a further 12-15 minutes, or until the chicken
is  cooked through.  7 For the Sauce: Heat the wine in a pan with the
remaining cream and  simmer rapidly until the liquid has reduced by
about one third. Stir  in the lemon juice, chopped basil and 2 tbsp
grated cheese and season.  8 For the Pesto: Cook the peas to the
instructions. Drain, then tip  into a food processor. Add the mint
leaves and 2 tbsp grated cheese  and process until finely chopped, then
add 2 tbsp olive oil and 1  clove of crushed garlic and process to
combine. Season with black  pepper and spoon  into a bowl.  9 Drizzle 2
tbsp olive oil over the remaining peas and toss. Divide  the sauce
between two shallow bowls then add the pasta and a spoonful  of pesto.
Cut the chicken in half diagonally and sit a piece on top  of each.
Converted by MC_Buster.  NOTES : Chef: Lesley Waters and Steven Pinder
Recipe by: Celebrity Ready Steady Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 871
Calories From Fat: 636
Total Fat: 71.7g
Cholesterol: 346.2mg
Sodium: 200mg
Potassium: 492.2mg
Carbohydrates: 21.5g
Fiber: 2.1g
Sugar: 11g
Protein: 35.8g