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Sunday, 15 July 2018

Chicken breasts stuffed with mozzarella and green olive tapenade wrapped in Parma ham

Chicken breasts stuffed with mozzarella and green olive tapenade wrapped in Parma ham
  • 2 chicken breasts
  • 6 slices Parma ham
  • Handful of grated mozzarella
  • 3 tsp of tapenade
  • Cracked black pepper

Method:
With a sharp knife, put a slit through the side of each chicken breast, careful not to go all the way through, you want to make a pocket in which to stuff your filling.  In a small bowl combine the mozzarella and tapenade and the stuff half of the mixture into each of the pockets in the chicken breasts.  Place 3 slices of Parma ham onto a chopping board, overlapping each slice slightly, place the chicken on top and pull up the sides of the ham so it wraps the chicken and then repeat with the second breast.  Place the chicken breasts into a small oven proof dish, you want them to be quite snug, this minimises any leakage of the stuffing mix during cooking.  Place the dish into a preheated oven (180 degrees) and cook for 20-25 minutes or until the chicken is cooked through (no pink bits!).  

I served this dish with a nice fresh rainbow salad, perfect for eating outside with a nice chilled glass of rose.  There are a number of different tapenades available, obviously you can make your own but for this one I went for the lemon, coriander and green olive tapenade, for that extra hit of flavour.  The Parma ham whilst keeping the stuffing in the chicken it also serves to keep the chicken breast nice and moist.  Enjoy!

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