Catering from the Cotswolds

Recipes

Baked Stuffed Chicken Breasts with Tomato, Olives, Sage and Parma Ham

serves 8

Ingredients
  • 8 Chicken Supremes (the breast with the first wing joint still attached and skin on)
  • 6 Slices of Parma Ham
  • 8 Sundried Tomatoes, oil drained and reserved
  • 16 Sage Leaves
  • 16 Black Olives, pitted
  • 100g Parmesan Cheese, grated
  • 300ml of dry white wine
Equipment
  • 1 mixing bowl
  • 1 large oven proof dish tray

Slice the Parma ham and finely chop up the sundried tomatoes, olives and sage leaves. You could do this by pulsing the ingredients in a food processor. Add the cheese and the reserved oil and mix together well to form a thick paste. Season with salt and pepper.

Divide the mixture into eight. Push a portion of the stuffing under the skin of one of the chicken breasts taking care not to remove the skin from the breast too much. Work the stuffing so it fits well under the skin.

Season the chicken breasts and place in an oven proof dish. Pour over a bit of olive oil and then cook in an oven at 200 degC for 30 mins. Pour over the white wine and cook for a further 5 mins. Serve with the pan juices and mashed potato or rice.

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