How to make it

  • Heat the chicken to 180C/fan 160C/ gas 4. Put the chicken fillets on a board, skinned side-down. With a small kinife, make a 'pocket' in the fillet by cutting along its length; if there is an extra bit of fillet attached then fold this back and make your cut under it. Be careful not to cut all the way through.
  • Fill each pocket with a slice each of pepper and aubergine.
  • Lay 2 slices of Parma ham out flat, slightly overlapping, and put a sprig of rosemary in the middle.
  • Put a fillet on top of the rosemary and wrap it with the ham. Repeat with the remaining fillets.
  • Lightly oil a baking sheet, put the chicken on ot, and cook in the oven for 35 minutes.
  • Serve the fillets whole, or, for a more glam look, cut each one in half at an angle, and serve drizzled with the cooking juices.
  • Serve with baby fennel steamed for about 8 minutes or until tender.
  • Serves 6.

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    " It was excellent "
    saltymike ate it and said...
    Sound great. This I must try. Thanks for posting!
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