By Guest Chef, Andy Snowling.
This is another great dinner party main course that will impress your friends. It is perfect for preparing the day before, leaving you plenty of time to socialise! If you fancy using a different meat then Guinea fowl is a recommended alternative.
Serves: 4 adults, as a main course
Preparation time: 30 minutes
Cooking time: 25 minutes
Difficulty: 4 out of 5
Ingredients
- 4 chicken breasts
- 4 slices parma ham
- 8 leaves wild garlic
- 200g mascarpone
- salt and pepper
- 12 asparagus spears
- 20 new potatoes
- small hand full of peas
Method
- Slice the breast parallel to the chopping board
- Place the parma ham on to a sheet of tinfoil, then the chicken breast the opposite way round, season the chicken
- Lay the wild garlic leaves down the middle and run the mascarpone over the top
- Roll the breast over on its self and ensure it is rolled tight, keep rolling the chicken on the bench while holding on to the ends of the foil
- Place in the fridge until ready to cook
- Cook in a pre heated oven at 200°C for approximately 15-20 minutes
- Bring a medium pan of water to the boil, add the peeled potatoes, when these are nearly cooked add the asparagus and peas
- When all vegetables are tender, transfer into a frying pan with a knob of butter for 1-2 minutes
Presentation
- Serve on your favourite plate with the slices neatly resting on one another, surrounding in vegetables
