Proper Parma Chicken

Charmaine Lu -

  • 1.5 tbsp olive oil
  • 2 chicken breasts, halved horizontally
  • 1 aubergine, sliced into 4 lengthways
  • 1 large tomato, sliced into 4
  • 4 slices of prosciutto
  • 2 tbsp basil pesto
  • 1 tbsp white wine vinegar
  • 100g rocket leaves
  • Preheat the oven to 200C. Fry the chicken breasts in 1 tbsp of oil for 5 mins, turning halfway, until browned. Top the aubergine slices with the sliced tomato and chicken breast halves, then season and wrap in a slice of prosciutto.
  • Transfer the chicken and ham parcels to a baking tray and cook for 20 mins, or until the chicken is cooked through. Meanwhile, mix the pesto, vinegar and remaining oil to make a dressing, and toss into the rocket leaves. Serve the rocket salad with the chicken, and enjoy.
25 mins
4 serving