A delicious way to enjoy chicken – just go for your favourite pâté for the filling, wrap in Parma ham and enjoy!
Ingredients
- 4 skinless chicken breasts
- 2tbsp chopped fresh flat-leaf parsley
- 125g mushroom pâté
- 70g pack Parma ham
Method
Cut a slash in the side of the chicken breast and, using a rolling pin, lightly bash to open out slightly. Repeat with the remaining chicken. Stir the parsley into the pâté and stuff into the open pockets.
Close up the chicken and re-form into its original shape. Sit the chicken on a couple of slices of Parma ham, wrap the ham around and secure with cocktail sticks. Barbecue for 15 mins, turning frequently, until cooked through. Remove the cocktail sticks, slice each chicken breast in half and serve.
Top tip for making Mushroom stuffed chicken
*Make battening out the chicken easier by placing it in a food bag or between two sheets of greaseproof paper. *Once the chicken is wrapped, place on a plate, cover and chill until needed.
