Stuffed Chicken wrapped in Parma Ham (with a caper sauce)

One of my favourite dishes that I make is chicken in parma ham served in a caper sauce. This weekend I added a bit of a twist to my traditional dish and stuffed the chicken with mascarpone and green pesto. This is a perfect weekend treat meal.

Ingredients: serves 2

2 chicken breasts

2 tbpsn mascarphone

2 tbpsn green pesto

4 slices of parma ham

1 tspn dried thyme

ground black pepper

juice of half a lemon

Caper Sauce:

1 pot double cream

handful of capers

5oml white wine

1 tspn dijon mustard

25g butter

fresh basil (to serve)

• Preheat the oven to gas mark 6/ 200 degree celsius
• Cut a slice in each chicken breast and stuff each one with 1 tbpsn of mascarpone and 1 tbspn green pesto. Then wrap each one in 2 slices of parma ham and scatter the thyme and black pepper on top
• Place the chicken in the oven for 25 – 30 mins
• Once the chicken is nearly done heat the cream and butter in a small saucepan. Add the white wine, capers and dijon mustard and simmer gently for 5 mins
• Take the chicken out of the oven and drizzle with the lemon juice
• Place the chicken on a plate and pour over the caper sauce. Garnish with fresh basil

I serve this with potatoes on the side