Chicken Supremes stuffed with Parmigiano-Reggiano and Parma ham recipe

Recipe from Discover the Origin with Matt Tebbutt

Served with a Douro Valley red wine
Serves 4

Ingredients:

For the chicken

4 chicken breasts, skin and wing bone attached
4 slices of Parma Ham
A handful of Parmigiano-Reggiano cheese – grated
1 packet green beans
400g couscous
Salt and fresh black pepper

For the tomato sauce

16 cherry tomatoes, chopped
100g black olives, drained and chopped
1 large garlic clove, finely chopped
1 onion, finely chopped
a glug of red wine and balsamic vinegar
Basil
Olive Oil
Salt and fresh black pepper

Method:

For the Chicken:

1. Trim the wing bone and tidy up the skin on the chicken
2. Carefully open up a cavity in the chicken. Put the Parma Ham, half
   of the Parmigiano-Reggiano cheese and freshly-ground black pepper into
   the cavity
3. Seal the chicken in a hot pan with some olive oil to crisp up the skin
4. Place in a roasting tin, skin-side up and sprinkle over the rest of
   the Parmigiano-Reggiano cheese Roast in the oven for 10-20 minutes at
   160C/325F/Gas 3
5. Meanwhile, cut the green beans in half and cook in boiling water for
   6 minutes. Drain and add to the cooked couscous for serving. Season

For the Tomato sauce:

1. For the sauce, heat up 3 tbsp of olive oil in a deep frying pan
2. Fry the onions and garlic until golden
3. Add the tomatoes, a glug of red wine and balsamic vinegar and the caster sugar. Cook gently on a low heat for 20 minutes
4. Add the olives, basil and seasoning before serving