Steve’s Italian Chicken

You saw Steve, from the University of Strathclyde, cook up a nice Italian chicken dish in the video – here’s how he made it so you try it yourself!

ITALIAN CHICKEN WITH PESTO, PHILLY & TOMATOES

It’s quick, cheap and easy!
Serves: 1
Ready in 45 mins.

Ingredients:
• 2 chicken steaks
• Bag of rocket
• Pack of Parma ham
• Tub of Philadephia (soft cheese)
• Cherry tomatoes
• Italian herbs, fennel seeds
• Pesto
• Seasoning

Method:
1) Preheat the oven to 180 – 200 degrees. Mix the Philadelphia cheese with the Italian herbs, fennel seeds, seasoning and a bit of pesto.
2) Trim the fat off the chicken if you need to! (This keeps the dish nice and healthy.) Stuff the chicken with the cheese mix and fold over. Wrap each one with 2 pieces of Parma ham.
3) Heat some olive oil in a frying pan. Fry the breasts off on both sides on a medium heat – apply some pressure to lock in the flavour. The Parma ham will go nice and crispy while the chicken will stay tender.
4) Grease a baking dish and pop the chicken on – add extra herbs over the top. Cook for 15 mins.
5) Meanwhile make a quick salad with your rocket, cherry tomatoes, olive oil and herbs – simple!
6) If you fancy a bit of extra cheese, add some more to your chicken and continue cooking for 15 mins – then plate up!

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