Tuesday 15th October 2019
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Serves 2
Preparation time: 15-20 Minutes
Cooking Time: 30-40 Minutes

Ingredients
2 chicken breasts
40g sun blushed tomatoes
6 sheets Parma ham

For the Fricassee:
Butternut squash
Red onion
Green courgette
Orange pepper
Spinach

For the Red Pesto:
100g sundried tomatoes
100g roasted red pepper
10g basil
½ clove garlic
30g pine nuts
25g Parmesan, finely grated
25ml olive oil

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Recipe by Steph Barker

Steph Barker, head chef at The Cross Keys, Grasby.

For the pesto, with a pestle and mortar place all ingredients together and ground. Place to one side for later.
For the fricassee, roughly chop all vegetables other than spinach and place to one side.
Butterfly chicken with sharp knife, horizontally. Try not to cut all the way through.
Cover with a piece of parchment paper and beat with meat hammer until slightly flattened and tender.
Then stuff the chicken with tomatoes. Fold over the edges so the tomatoes don’t escape.
Place two pieces of cling film on top of each other, about 16 inches wide so plenty of room to roll.
Place Parma ham onto cling film and lay chicken on top. Pull the Parma ham with cling film over the chicken and it will seal. Then pushing away roll the chicken and tie tight knots in each end.
Place into boiling water and cook for 15 minutes, remove from cling film and seal in a frying pan. Place into the oven at 165 degrees for 15 minutes. Chicken should be served at 75 degrees or above. If not at temperature place in oven for further cooking time.
In frying pan sauté vegetables until golden then wilt together with spinach.
On a plate using a tablespoon swipe a large portion of pesto along the plate.
Then spoon on the fricassee and slice chicken to serve on top.

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