A light summery take for a chicken breast
Make a pocket in the chicken breasts using a small sharp knife . Try not to cut all the way through . Push your finger in to make the pocket larger
Season with a little salt and pepper
Push 2 basil leaves , some spinach and some sliced roasted pepper into the pocket
Lay out your ham slices .
Sit the chicken on top of the ham and wrap the ham around the breasts . Use 1 or 2 slices of ham per breast
Wrap the parcels tightly in cling film, twisting the ends , now wrap again going the opposy way
Put the chicken to one side
Heat a pan of water , bring to the boil . Turn down to a simmer and add the chicken parcels .
Poach for 15-20 minutes
Remove from the water . Carefully remove the cling film
Heat a large frying pan . Add a splash of oil . Garlic oil is nice
Add the chicken breasts and cook on all sides until coloured
Remove from the pan , let them sit for a couple of minutes then slice in the diagonal and serve
Ingredients
Directions
Make a pocket in the chicken breasts using a small sharp knife . Try not to cut all the way through . Push your finger in to make the pocket larger
Season with a little salt and pepper
Push 2 basil leaves , some spinach and some sliced roasted pepper into the pocket
Lay out your ham slices .
Sit the chicken on top of the ham and wrap the ham around the breasts . Use 1 or 2 slices of ham per breast
Wrap the parcels tightly in cling film, twisting the ends , now wrap again going the opposy way
Put the chicken to one side
Heat a pan of water , bring to the boil . Turn down to a simmer and add the chicken parcels .
Poach for 15-20 minutes
Remove from the water . Carefully remove the cling film
Heat a large frying pan . Add a splash of oil . Garlic oil is nice
Add the chicken breasts and cook on all sides until coloured
Remove from the pan , let them sit for a couple of minutes then slice in the diagonal and serve