Ingredients:
75 g soft creamy cheese
30 ml pine nuts, toasted and coarsely chopped
30 ml basil, finely chopped
sea salt
freshly ground pepper
4 skinless chicken breasts
8 slices parma ham
30 ml oil
fresh basil leaves
250 ml cream
sea salt
freshly ground black pepper
30 ml chives, snipped
Directions:
Mix together the soft cheese, pine nuts and chopped basil.
Season lightly with salt and freshly ground pepper.
Place in a piping bag and keep aside.
Remove the small fillet from each breast and keep aside.
Use a knife to make a cut lengthwise down the center of each breast to form a pocket.
Pipe an equal amount of filling into to each pocket.
Keep aside.
Spread the plastic film in front of you and place a slice of Parma ham on it.
Place a second slice of ham so that it is slightly overlapping the first slice, then place a chicken breast on the slice of ham.
Lift the film to help wrap the breast in the ham.
Remove the film, brush the chicken breast with olive oil, wrap loosely in foil.
Repeat to wrap the other breasts.
Heat a roasting tray in a 190 C preheated oven.
Place the chicken breast parcels on it and roast for 15-20 minutes or until cooked.
In the meantime, prepare the sauce.
Place the cream into a saucepan and reduce add seasoning.
Blend in a liquidizer until smooth.
Add the snipped chives.
Remove the foil from the chicken breasts and arrange them on plates.
Pour the sauce over the chicken, garnish with basil leaves and serve.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.