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
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