Moist, tasty and looks good despite it’s simplicity.
2 thick chicken breast slices
4 slices of Parma ham
1 small onion, chopped
1 clove garlic, chopped
4 button mushrooms, chopped
Parsley, pinch of salt, freshly ground black pepper.
Preheat oven to 180
So flatten the chicken slices, lay them on top of Parma ham and put aside. Blitz the other ingredients then sauté for a few mins. Cool then add roughly 25g of cream cheese or a heaped spoon of Greek yoghurt, mix well and season to taste. If you made the Pangattato and have some left add it, I had a good tblsp left and the taste was definitely amazing!
Spread filling on both chicken slices, roll up and tie with kitchen string (don’t have a blue string Bridget Jones moment…) Bake for 20 mins, add a splash of wine 5 mins before cooking time is up. Check if chicken is cooked all the way through. Leave the cooked chicken to rest for 5 mins so juices subsibe, this makes it very moist.
Serve with sautéed spinach, carrots and the delicious pan juices