- Two Chicken Breasts
- Six slices of Parma Ham
- A generous handful of Grated Mozzarella
- Three tsp of Tapenade
- Cracked Black Pepper
- With a sharp knife, put a slit through the side of each chicken breast, careful not to go all the way through, you want to make a pocket in which to stuff your filling.
- In a small bowl combine the mozzarella and tapenade and then stuff half of the mixture into each of the pockets in the chicken breasts.
- Place three slices of Parma ham onto a chopping board, overlapping each slice slightly, place the chicken on top and pull up the sides of the ham so it wraps the chicken and then repeat with the second breast.
- Place the chicken breasts into a small oven proof dish, you want them to be quite snug, this minimises any leakage of the stuffing mix during cooking.
- Place the dish into a pre-heated oven (180 degrees) and cook for 20-25 minutes or until the chicken is cooked through (no pink bits!).
Mark says: “I serve this dish with a nice fresh rainbow salad, perfect for eating with a nice chilled glass of rose. There are a number of different tapenades available, obviously you can make your own but for this one I went for the lemon, coriander and green olive tapenade, for that extra hit of flavour. The Parma ham whilst keeping the stuffing in the chicken it also serves to keep the chicken breast nice and moist. Enjoy!
Introducing You To A Mouthful Of Mark
“I’m a Crawley-based home cook and foodie. I’m all about keeping it simple and affordable using seasonal ingredients and the odd cheat along the way. I post recipes, food and restaurant reviews on my blog which will give you a taste of what I am about. I love cuisines which have a kick to them so Mexican and Indian dishes always go down well. I’m looking forward to bringing some hearty dishes to your table. See my blog: www.amouthfulofmark.blogspot.com”