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I like to pan fry the chicken breasts in this recipe, but you could just as well bake them in the oven - this would be a good option if you have a group of people to feed. SERVES 2 Preparation Time: 10 Minutes |
| 2 chicken breasts, skinned & boned | 1 chicken stock cube |
| 2 slices Parma ham | 1 tblsp brandy |
| 2 tblsp soft cream cheese | 4 tblsp single cream |
| 1 clove garlic,crushed |
Mix together the cream cheese and garlic. Flatten out the chicken breasts and divide the cream cheese mixture between them. Roll the chicken breasts up to cover the cheese and wrap a slice of Parma ham round each breast, to make a neat parcel.
Heat a little cooking oil in a medium frying pan and gently fry the chicken for about 20 minutes, turning frequently to prevent the ham burning. When the chicken is cooked, crumble in the stock cube, add the brandy and a little water to make a runny sauce. Cook gently for a further 5 minutes until the sauce has reduced slightly. Stir in the cream to heat through, and then serve.
This goes well with creamy mash and buttered cabbage.