Chicken wrapped in Parma ham

Updated at: Thu, 17 Aug 2023 13:19:57 GMT

Step 1

Place the chicken on a board and cover with a sheet of cling film.

Step 2

Bash with a rolling pin to flatten until around 2cm thick.

Step 3

Season with sea salt and ground black pepper and wrap each of the breasts in a slice of Parma ham.

Step 4

Heat 1 tablespoon of the oil in a large, non-stick frying pan or shallow flame-proof casserole dish.

Step 5

Add the wrapped chicken and fry on each side over a medium heat for 3-4 minutes, or until lightly browned.

Step 6

Transfer to a plate.

Step 7

Add the remaining oil to the pan with the onion and gently fry for 5 minutes, then stir in the garlic and cook for a few seconds more.

Step 8

4 Add the chopped tomatoes or passata, oregano, 300ml water and the

Step 9

spinach, a handful at a time (the pan will look very full).

Step 10

Bring to a gentle simmer and cook for 2-3 minutes, or until the spinach is very soft, stirring occasionally.

Step 11

Season the sauce.

Step 12

Return the chicken to the pan and nestle into the sauce.

Step 13

Simmer gently for 18-20 minutes, or until the chicken is tender and thoroughly cooked, adding an extra splash of water if needed.

Step 14

Sprinkle with Parmesan to serve.

Step 15

cook's tip: Freeze any leftover breasts with the sauce in lidded containers for up to 1 month.

Step 16

Defrost thoroughly, then reheat in a microwave or slice the chicken and reheat with the sauce in a frying pan until piping hot throughout.

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