Chicken wrapped in parma ham
How to make Chicken wrapped in parma ham recipe
Serves 4
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
4 slices of Parma ham
4 sage leaves
plain flour, for dusting
25 g (1 oz) butter
2 tablespoons olive oil
4 sprigs cherry tomatoes on the vine
150 ml (½ pint) dry white wine
salt and pepper
Method:
Lay each chicken breast between 2 sheets of clingfilm and flatten with a rolling pin or meat mallet until wafer thin. Season with salt and pepper.
Lay a slice of Parma ham on each chicken breast, followed by a sage leaf. Secure the sage and ham in position with a cocktail stick, then lightly dust both sides of the chicken with flour. Season again with salt and pepper.
Heat the butter and oil in a large frying pan over a high heat, add the chicken and cook for 4–5 minutes on each side or until the juices run clear when pierced with a knife.
Add the tomatoes and wine to the pan and bubble until the wine has thickened and reduced by about half. Serve immediately, accompanied by a green salad.
For veal escalopes with rosemary & pancetta, take 4 veal escalopes, about 150 g (5 oz) each, and flatten as above.
Top each flattened escalope with a scattering of rosemary leaves, then wrap each in a slice of pancetta, instead of the Parma ham, omitting the sage. Dust with flour, season with salt and pepper and cook as above.
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| Chicken wrapped in parma ham |
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