Chicken with Parma Ham
Little chicken parcels filled with Pecorino, wrapped in Parma ham and baked with capers.
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Servings: 4 small chicken parcels
Ingredients
- 4 chicken thigh fillets organic, free-range
- 4 large slices Parma ham or Serrano ham not too thin; otherwise, double up
- 100 g Pecorino or Parmesan
- 4 leaves fresh sage
- 4 sprigs fresh oregano
- 1 clove garlic
- 2 tablespoons capers
- 4 pinches black pepper ground
- 4 pinches salt (Celtic sea salt)
- 1 teaspoon paprika
- 1 tablespoon extra virgin olive oil
Procédé
- Preheat the oven to 200 degrees. Prepare an ovenproof dish.
- Grate the cheese. Drain the capers. Crush the garlic.100 g Pecorino, 2 tablespoons capers, 1 clove garlic
- Unfold the chicken thigh fillets as flat as possible. Season with the paprika, pepper and salt.4 chicken thigh fillets, 1 teaspoon paprika, 4 pinches black pepper, 4 pinches salt (Celtic sea salt)
- Spread the garlic over the chicken. Then add half the cheese.
- Fold closed and wrap with the slices of ham. Place in the ovenproof dish. Brush the tops with olive oil.4 large slices Parma ham or Serrano ham, 1 tablespoon extra virgin olive oil
- Sprinkle the cheese over the small parcels. Scatter the capers on top. Bake for half an hour.
Notes
Equipment: oven at 200 degrees, ovenproof dish, pastry brush.
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