Stuffed chicken and parma ham rolls with mash and herb sauce

Stuffed chicken and parma ham rolls with mash and herb sauce


  1. Pick 24 basil leaves and set aside. Place the remaining basil, parsley, pine nuts, olive oil and 4-5 tbsp water in a food processor and blend until smooth. Mix in the crème fraîche and season. Place in the fridge.

  2. Cook the potatoes in salted, boiling water for 25 mins until tender. Lay the sliced chicken on a board. Lay a piece of mozzarella and 2 basil leaves on each slice. Roll up the chicken then carefully wrap a piece of ham around the chicken.

  3. Heat the oil in a large frying pan over a low-medium heat, add the chicken rolls and for 10-12 mins, turning.

  4. Heat the milk and butter. Drain the potatoes and refresh under cold water. Peel. Add the milk and butter and nutmeg to the potatoes and season. Mash until smooth.
  5. Divide the potatoes, herb sauce and chicken between 4 plates. Serve.


A deliciously different way of serving stuffed chicken breasts


10-12 basil stalks
30g (1oz) bunch parsley, chopped
15g pine nuts
2-3 tbsp olive oil
4 tsp crème fraîche
1.25kg (2lb 6oz) potatoes
3 chicken breasts, sliced lengthways into 8
250g (9oz) mozzarella, sliced into 12
12 parma ham slices
3-4 tbsp sunflower oil
250ml (9fl oz) milk
50g (2oz) butter
Pinch grated nutmeg


Time: 50 mins
Serves: 4
Nutrition: n/a