Stuffed chicken wrapped in Parma ham with a Herb and sweet potato Rosti and yellow pepper jam

   

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.