A quick recipe for two will bring out the true flavour of free-range chicken breast.
Serves 2
Takes about 35 minutes to make
1. Make a slit in the middle of the chicken breast to create a pocket and stuff with half the Camembert.
2. Wrap the parcel in two slices of Parma ham and repeat with the second breast.
3. Rub the two chicken pieces with oil and place them in a baking tray and roast in a preheated oven at 200°C for 20 - 30 minutes.
If you’re planning to use the legs at a later date for a curry or cold dish I’d throw these in with the breasts now then cool and refrigerate.
4. While the chicken is roasting, chop the courgettes into thick slices and place in a baking tray with the cherry tomatoes and garlic cloves still with skins intact.
5. Cover the vegetables in a generous supply of olive oil, add a splash of balsamic vinegar, a pinch of salt and black pepper and roast in the oven with the chicken for 20 minutes.
The best of British cooking from Hugh Fearnley-Whittingstall
.jpg)
Recreate all your favourite F Word dishes.jpg)
.jpg)