ingredients :
. 2 x skin less chicken breast (free range if possible)
. 4 x slices of parma ham
. 100g brie
. 100g pistachios
. 1 x medium sweet potato
. 1 x yellow pepper
. 30g rocket
. 1tsp brown sugar
. rosemary/thyme/parsley
. 1 egg yolk
. salt pepper
what to do:
chicken:
. Roast the pistachios in a pan on a medium heat place in a blender with the brie and pulse.
. Make a small pocket in the middle of the chicken breast and stuff with cheese and nut mix.
. Wrap the chicken in the parma ham and season. wrap in tin foil and bake for 20 minutes
what to do:
pepper jam:
. Chop up the pepper put into a pan and simmer with 50ml water for 15 minutes add sugar and season well. take off the heat and blend until smooth.
what to do :
Rosti:
. Peel and grate the potato into a mixing bowl add the egg yolk and chopped herbs season and mix well.
. Press mix into a metal ring then put on a baking tray and cook for 20minutes until golden.
