Chicken with Prunes and Parma Ham

Serves 2
Calories: kcal/serving

Channel 4 - 'Cooking It'

Ingredients

2 boneless chicken breasts
3 stoned ready-to-eat prunes, 3-4 slices Parma ham
2 tsp mild olive oil
sea salt & black pepper

Risotto

900ml fresh chicken stock
1 tbsp mild olive oil
½ small butternut squash
25g butter
½ medium onion, chopped
1 garlic clove, crushed
120g (Arborio) risotto rice
50ml dry white wine
1 tbsp crème fraiche
2 tbsp finely grated Parmesan
1-2 tsp lemon juice
3 tbsp finely snipped chives

Rocket Salad

2 handfuls fresh rocket leaves
Squeeze fresh lemon juice
2 tsp virgin olive oil

Method

  1. Open out chicken, season and arrange the prunes down the centre. Close pocket and wrap in slices of Parma ham. Oil and put on lightly oiled baking tray.

  2. Fry cubes of butternut squash over a high heat for about 5m until golden brown. Set aside.

  3. Fry onion gently for about 5m until softened. Stir in the garlic and season. Cook for 1m, then tip in the rice & stir.

  4. Pour over the wine, stir well and simmer until all the liquid has been absorbed. Add the squash & cook for 30 secs.

  5. Place the chicken in oven at 200°C & bake for 18-20 mins.

  6. Gradually add the hot stock to the rice mixture. Simmer very gently until liquid is absorbed before adding next ladleful.

  7. Take the risotto off the heat, stir in crème fraiche & parmesan. Sharpen to taste with a little lemon juice and season. Add the snipped chives and stir well.

  8. Serve with rocket salad.

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