Mum & Dad were coming around for dinner one day when I realised I hadn't got a clue what to make for tea.
I came up with this favourite dish of mine, 'Chicken Breast Fillet Stuffed with Goats Cheese Wrapped in Parma Ham' - it always seems to go down a treat in our house especially with some homemade oven-roasted garlic cubed potatoes! I know how mum loves her fresh veg so I served it with some fresh steamed asparagus, baby corn and mange tout oh and oven-baked sweet vine-ripened tomatoes! Mmmm.. Delish!
Went down like a treat with everyone ;)
Preheat Oven to 200C (Gas mark 6)
You can cook the chicken & parma separately or have it with oven-baked vine-ripened tomatoes!
To butterfly the chicken, place the first breast on your chopping area and cut halfway down lengthways – not all the way through, & remove the small fillet attached to the breast.
Place the goats cheese in the central area and fold over the breast back to its original position.
*You can mix in any preferred herbs, optional garlic, onions, chilli etc. into the cheese before stuffing it into the fillet!*
Lay 2 slices of parma ham to the side & place the fillet lengthways on the lower half of them. Fold the parma over the chicken and roll/wrap around the fillet.
Season to taste with Salt/Pepper (if desired).
Repeat method with remaining fillets to be cooked.
Rub 2-3 tablespoons of oil on each fillet & any remaining hers (if preferred) before placing on a non-stick oven-proof dish/baking tray.
Transfer to oven and allow to cook for 20-25 mins.
* If having the chicken with the oven-baked vine-ripened tomatoes – After 10 mins, place the tomatoes into the oven too, cooking them for 10-15 mins. *
Serve with preferred side/s or enjoy on their own!
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.