Instructions

1. Preheat the oven to 200C, 400F, Gas 6, fan oven 180C. Remove the small fillet from the underside of each chicken breast and set to one side. Using a sharp knife make a vertical cut down the length of each chicken breast, but not all the way through to form a pocket.

2. In a small bowl, mix together the Edam, tomatoes, thyme and season well.

3. Spoon the Edam mixture into each chicken breast pocket. Fold over the flaps of the pocket and cover with the reserved chicken fillets to enclose the filling.

4. Wrap 1 ½ slices of Parma ham around each breast.

5. Heat a non-stick frying pan or griddle pan, lay in the chicken and sear for 2 minutes each side until golden. Transfer to the oven and cook for 12-15 minutes or until the chicken is cooked through.

6. Just before serving, heat the olive oil in a wok, add the garlic and fry gently for 30 seconds. Add the cabbage and stir-fry for 2-3 minutes until just wilted but still retaining a bite. Season well adding a squeeze of lemon juice. Divide in the centre of 4 warm serving plates.

7. Slice each chicken breast in half on the diagonal and place on top of the cabbage. Serve straight away.

Lesley’s Tips
• You can use thinly sliced pancetta or rindless, streaky bacon for wrapping around the chicken.
• If your pan isn’t ovenproof, transfer the chicken to a roasting tin.

Recipes4us Serving suggestions: 

Accompaniments:                Mashed Potatoes

Dessert:                                    Banana Soufflés