I split a couple of free-range, organic chicken breasts (almost right through, making a nice big "pocket") and filled them with black pepper and herbs, crushed garlic and a slice of processed cheese (I'd have preferred something like mozzarella, but didn't have any), then wrapped each of them tightly in Parma ham slices, so the filling wouldn't seep out too much. (Streaky bacon would work just as well, but would give a stronger, saltier flavour - I prefer the more delicate, unobtrusive taste of Parma ham in this dish, so it doesn't overpower the chicken.)
I then fried the breasts in a little oil for about 5 minutes on each side (plus a few minutes on the thickest "edge") then transferred them to an oven dish and finished them off in the oven until cooked through ... maybe, say, another 10 minutes or so. I served it with some veg and potatoes and, even though some of the melted cheese had escaped, it was LUSH!
My mom just gave me a link to your blog, and your food is making me hungry already!
ReplyDeleteI made something similar to this once, using cherry tomatoes and basil instead of the herbs, it was really nice, too.
Well thank you, Anzelle! Yes, cherry tomatoes and basil are a lovely, fresh-tasting combination - very Mediterranean!
ReplyDeleteThank you for visiting and for commenting - do I know your mother?
Val :-)
Yes, my mother is Santie, you're facebook friends :)
ReplyDeleteAah, the lovely Santie - lucky you to have her for your Mum!
ReplyDeleteYes, I'm very lucky - she's the one who taught me to love cooking so much.
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