Parma Blue Cheese Chicken Breasts Serves 4, 7pp each
4
medium Chicken, Breast, Skinless, Raw
50
g Stilton Cheese (or any cheese)
8
leaves fresh basil plus extra to garnish
4
thin slices Parma Ham or wafer thin ham
1
vegetable or chicken stock cube mixed with300ml boiling water
4
tablespoons Dry white wine or vermouth
black
pepper
Preheat oven to Gas Mark 5/190°C/fan oven
170°C/375°F.
Cut a pocket into each chicken breast using a
sharp knife, and place 2 basil leaves in each pocket, then share the cheese
equally between them. Close the pockets and wrap each chicken breast in a slice
of Parma Ham.
Arrange in a shallow baking dish and add the
stock and white wine. Season with some black pepper. Cover with foil and bake
for 15 minutes, then remove the foil and bake for a further 20 minutes. Serve garnished
with extra basil leaves.
For my tea I’m going to have a Warbuton square
wrap (4pp) with lots of salad and a slice of cooked meat.
There that’s my day sorted, I’ll finish it
off nicely with a movie and an early night – I’m true rock and roll.
Hope you have your day sorted and you enjoy
it.
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