Yield: 1 servings
|85 grams||Ricotta; (3 1/2oz)|
|85 grams||Mozzarella; (3 1/2oz)|
|30 grams||Freshly grated Parmesan cheese; (1 1/4oz)|
|25 grams||Parma ham; finely chopped|
|Basil leaves; ripped|
|1||Pinches freshly grated nutmeg|
|Salt and freshly ground black pepper|
|2 larges||Organic chicken breast; skin and bone|
|4 slices||Parma ham|
Mix all the cheese, Parma ham, basil and seasoning together. Divide the mixture into two.
Lay the chicken breast out flat, and with a small sharp knife make a slit at one end of the breast, using your fingers push down to the other end of the breast. You must work gently and carefully so as not to brake the skin.
Take one batch of stuffing and push it through the pocket in the breast.
Repeat with the other breast. Rub the skin with olive oil, sea salt and ground black pepper.
Wrap each breast in two slices of Parma ham. Heat a griddle pan and brown the chicken on both sides.
Place on a baking tray in a pre-heated oven, 180øC/350øF/gas mark 4 for 20-25 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.