Lemon thyme, parsley and thyme are three delicious herbs that reflect spring time. This recipe incorporates all three herbs to create a beautifully light stuffed chicken breast dish. We would recommend serving with dauphinoise potato and lightly grilled purple sprouting broccoli. These also taste great cold if you are making a picnic or wanting a delicious work lunch the next day.
Preparation time
15 min
Cooking time
40 min
Servings
4
5
Ingredients
-
Le Bon Brie Le Rustique 200g 1/2
- walnuts, toasted 50g
- dried apricots. chopped 50g
- thyme sprigs 2
- lemon thyme sprigs 3
- parsley, chopped 2 tbsp
- lemon zest 1
- sea salt a pinch
- cracked black pepper to taste
- free range chicken breasts 4
- Parma ham slices 8
Preparation
- Preheat the oven to 160°C/140°C Fan/Gas Mark 3
- To make the stuffing, place all the ingredients in a bowl and mix well with your hands Make sure you get lots of flavour into the stuffing (season to taste). Add more herbs if required
- Slice each chicken breast length ways and gently open to create a cavity Cover a chopping board with some cling film and lay out two pieces of Parma ham per chicken breast
- Divide the stuffing into four and fill each chicken breast, season and wrap with Parma ham. Tightly wrap each breast in cling film for 10 minutes
- Take cling film off and place the chicken on a baking tray and cook for 20 – 30 minutes or until cooked through
Recipe created by Alex Head
