This is one of my favourite meals to make, because it’s so easy, yummy and you just can’t go wrong. You can wrap the chicken in parma or pancetta, either is just as good!
Ingredients (serves 4):
- 4 chicken fillets
- 4 tbsp extra-light Philadelphia cheese (or Boursin cheese)
- 8-10 slices of parma ham/pancetta
- 2 tbsp extra virgin olive oil
- 450g new potatoes (or 3 large baking potatoes for mashing instead)
- 400g asparagus
- 1 red onion, chopped
- 3 tbsp mint (dried or fresh)
- 1 tbsp butter
- Preheat the oven to gas mark 5/190C/375F.
- Cook the new potatoes (or baking potatoes, cut into large chunks) in boiling water for approximately 10-15mins until tender.
- Meanwhile, put each chicken breast between 2 layers of clingfilm or greaseproof paper and beat with a rolling pin or meat hammer until they’re roughly 1.5cm thick.
- To butterfly cut the chicken fillet, make a slice on the top horizontally; do not go all the way through, you just want to create a flap.
- Place a tbsp of the soft cheese inside each flap, close and roll, wrapping it in your choice of ham. You’ll probably find you need 2-3 slices to wrap completely.
- In a roasting tin or glass dish, put roughly 1 tbsp olive oil and brush it around using a brush – spreading it around to prevent the chicken sticking.
- Place the fillets into the dish, along with the chopped onion and asparagus. Season well with black pepper and cover with foil. Put in the oven for around 45 minutes.
- Drain the new potatoes and add the butter and mint, toss until all are covered.
- If using: Mash the potatoes with a dash of milk and butter until smooth (I find it’s always nice to add ground black pepper for taste).
- For the final 10 minutes of cooking, remove the foil to allow the ham to crisp up.
- Serve the chicken with onions, asparagus and new potatoes.