Chicken breasts stuffed with a tasty garlic flavoured butter, wrapped in Parma ham and cooked in stock for rich and tender results. Delicious served with puy lentils flavoured with olive oil and Herbes de Provence.

Ingredients

• 4 x 175g (6oz) boneless, skinless chicken breasts
• 50g (2oz) softened butter
• 4 tbs Schwartz Perfect Shake Garlic Italian Herb & Spice Blend
• 8 slices of Parma ham
• 150ml (1/4 pint) chicken stock
• 225g (8oz) dried Puy lentils, washed and drained
• 3 tbs olive oil
• 1-2 tbs Schwartz Herbes de Provence

Method

STEP 1Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Cut a slit into the side of each chicken breast to form a pocket and then open out to form a butterfly.

STEP 2In a bowl mix together the butter and Perfect Shake Garlic Italian Special Blend. Spread the butter mixture inside the opened chicken breast and roll back up.

STEP 3Wrap 2 slices of ham around each chicken breast and secure with a cocktail stick. Place the chicken breasts in a small ovenproof dish and pour over the chicken stock.

STEP 4Cover with foil and bake for 35 minutes or until cooked through, removing the foil for the last 10 minutes.

STEP 5Meanwhile, boil the lentils in unsalted water for 15-20 minutes. Drain and return to the pan. Toss with the oil and Herbes de Provence. Spoon onto plates. Place the chicken on top and drizzle over the cooking juices.

STEP 6Serve with grilled, halved tomatoes.

Enter a review

Recipe Comments

Sign In/ Join Cooking Club to leave a comment

This recipe uses

Perfect Shake Garlic Italian Herb & Spice Blend

Herbes de Provence