#5 - Chicken Breast Stuffed with Parmesan Butter
This idea uses:
Remove the fillet (flap of meat on the underside of the breast) & bat out to double its size with a rolling pin. Cut down the underside of a chicken breast & make a pocket. Place inside the pocket a teaspoon of parmesan butter (2/3rds grated parmesan mixed with slightly softened butter & allow to cool), now place the batted out meat over the top and push inside the pocket to form a seal for the butter mix, this will keep the chicken breast moist during cooking. Wrap the breast in a very thin slice of parma ham. Place in a preheated pan ( with metal handle) pocket side facing down, fry for 2/3 mins then turn & place in a preheated oven 180 c for 12-18 mins or until cooked depending on the size of the breast & your oven type. Serve on a bed of spaghetti (fresh or dried) & over the top 1 dessertspoon of Purely Pesto sundried tomato.
