| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 85 |
g |
Ricotta; (3 1/2oz) |
| 85 |
g |
Mozzarella; (3 1/2oz) |
| 30 |
g |
Freshly grated Parmesan cheese; (1 1/4oz) |
| 25 |
g |
Parma ham; finely chopped |
|
|
; (1oz) |
|
|
Basil leaves; ripped |
| 1 |
|
Pinches freshly grated nutmeg |
|
|
Salt and freshly ground black pepper |
| 2 |
lg |
Organic chicken breast; skin and bone |
|
|
; removed |
|
|
Olive oil |
| 4 |
sl |
Parma ham |
INSTRUCTIONS
Mix all the cheese, Parma ham, basil and seasoning together. Divide the
mixture into two.
Lay the chicken breast out flat, and with a small sharp knife make a slit
at one end of the breast, using your fingers push down to the other end of
the breast. You must work gently and carefully so as not to brake the skin.
Take one batch of stuffing and push it through the pocket in the breast.
Repeat with the other breast. Rub the skin with olive oil, sea salt and
ground black pepper.
Wrap each breast in two slices of Parma ham. Heat a griddle pan and brown
the chicken on both sides.
Place on a baking tray in a pre-heated oven, 180°C/350°F/gas mark 4 for
20-25 minutes.
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