Saturday, April 2, 2011

20110402 Chicken Stuffed with Bousin Wrapped with Parma Ham

I made several stuffed chicken dishes before, so I thought I would make up my own recipe this time. I was a bit worried that the combination of Bousin and parma ham might be a little too strong, but the rocket and basil leaves did a great job bringing a refreshing flavor to this dish.

2 chicken breasts
80g Bousin
handful of rocket leaves, roughly chopped
8 to 10 basil leaves
4 slices of parma ham
freshly ground 4-season pepper

1. Heat oven to 180 degree C. Lightly grease a shallow casserole dish. In a small bowl, mix the Bousin with the rocket leaves.
2. Butterfly the chicken breasts. Spread the Bousin mixture in the central area and fold over the chicken. Lay the basil leaves on the chicken breasts, and wrap each of them with two slices of parma ham.
3. Lightly grease the chicken breasts and lay them in the shallow casserole dish. Cook in the oven for 25 minutes.

No comments:

Post a Comment