Parma wrapped chicken breasts with roasted cherry tomatoes
recipe
Parma wrapped chicken breasts with roasted cherry tomatoes
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Perfect for casual entertaining because you can prepare it completely in advance and just pop it in the oven at the last minute.
Ingredients
- 4 boneless, skinless chicken breasts
- 150g Boursin cheese
- 8 slices Parma ham
- 500g cherry tomatoes
- 4 TBSP extra virgin olive oil
- 2 TBSP balsamic vinegar
- 2 cloves garlic, crushed
- 1 bay leaf
- 1 tspn dried oregano
- 1 tspn dried basil
- 2 tspn fresh thyme leaves
- salt and freshly ground black pepper
Serves:
4
Preparation:
10
Cook Time:
30
Total Time:
40min
Directions
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- Preheat the oven to 190C/ 375F / gas mark 5
- Trim the chicken breasts of any fat and cut a slit or pocket along the side, taking care not to cut through the flesh.
- Cut the Boursin into four wedges and stuff a quarter into the pocket of each breast and press the opening together to seal.
- Wrap two slices of Parma ham, just over-lapping, around each breast to cover completely, tucking the seam underneath.
- Place the chicken in a shallow oven proof dish and tip in the tomatoes. Place the chicken in a shallow oven-proof dish and tip in the tomatoes. Drizzle with the olive oil and balsamic vinegar and scatter over the garlic, oregano, basil and thyme and seaon with salt and pepper. Bake for 30-35 minutes or until the chicken is done and the tomatoes have begun to collapse slightly. Allow the chicken to rest for 5 minutes. Serve either whole or sliced with the tomatoes and pan juices drizzled over.
Source: Terry Farris
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