This is a recipe that I learned from one of my housemate’s at uni. She cooked this for us one house Christmas and I’ve made it several times since. It’s a recipe she learned to cook from her Dad and I’ll be forever grateful that she shared it with us, it is one of my favourites. I only cook it on special occasions because it is so rich and naughty but so totally worth it. What’s more special than Christmas Eve?! Not very much, and that’s why I decided upon this meal for such an occasion. I was almost relieved when I remembered this recipe because I would have been very sad to miss the chance to make it again. This is up there in my top 5 favourite meals, it is so so delicious!
It is very simple to make, with just a few ingredients, nothing complicated or time consuming. Given NYE is a work day this year, it would be easy to whip this up for a lovely dinner before heading out (or staying in) to celebrate. This NYE, J and I are going out to dinner, just the two of us, to a local Thai restaurant we found recently and absolutely adore. After that we’ll head home for a film and to reflect on the year we’ve just had and to make plans for the year ahead. Expect a few more posts on this topic!
Ingredients: (Serves 2 – 4)
- 2 – 4 chicken breasts (one per person, depending on how many you want to feed)
- 2-3 slices of Parma ham, per chicken breast
- ~ half a bottle of white wine, a glug or two more if there is 3 or 4 of you
- 150 g of garlic and herb flavoured soft cheese, I used Boursin
- A little olive oil (~1 tbsp)
I suggest serving this with mashed potato and steamed vegetables, all the better for soaking up the sauce, but the choice is, of course, yours.
- Wrap the chicken breasts up individually in Parma ham.
- Heat the oil in a large frying pan on a medium-high heat.
- Place the wrapped chicken into the hot pan and cook for a few minutes, on each side, until the ham begins to crisp up.
- Pour the wine into the pan, bring to the boil and then reduce the heat slightly. Add the Boursin/soft cheese and stir until the cheese has melted.
- Leave this to cook for about 15 minutes until the chicken has cooked through (turning the chicken over half way through) and the sauce has reduced into a nice thick sauce. Add a little more wine if it becomes too thick but try to to reach that stage.
- Serve (with whatever vegetables/sides you see fit) smothered in sauce and be prepared to be wowed.