Chicken with Parma ham and grilled courgettes
11 September 2006
Ingredients (Serves one)
2 basil leaves
1 slice Parma ham
50g buffalo mozzarella
1 free-range chicken breast
Milk and flour
Salt and pepper
Fresh breadcrumbs
1 courgette
Handful rocket leaves
Vinaigrette (lemon, virgin olive oil)
1 unwaxed lemon wedge
Grated Parmesan, to taste
Method
Wrap basil leaves and Parma ham around the mozzarella, then insert into chicken breast, Kiev-style. Coat chicken breast in breadcumbs, colour on the stove and place in oven at 170°C until cooked - about 15 minutes. Take out and reserve.
Slice the courgette on a mandolin lengthways. Dip in milk and flour, then deep-fry until golden. Place on plate with dressed rocket leaves and lemon wedge. Slice the chicken and add to the plate. Sprinkle grated Parmesan on top.
