• Chicken Supremes stuffed with Parmigiano-Reggiano and Parma ham recipe

    by  • 09/04/2011 • Recipes • 1 Comment

    Recipe from Discover the Origin with Matt Tebbutt

    Served with a Douro Valley red wine
    Serves 4

    Chicken Supremes stuffed with Parmigiano-Reggiano cheese and Parma HamIngredients:

    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
    Olive Oil
    Salt and fresh black pepper


    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
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    Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.