Succulent Chicken Wrapped in Parma Ham Recipe
12 Jan 2016
Are you looking for that perfect main meal for your guests on the biggest day of your life? This could be the one for you and we’ve got the recipe to make it yourself straight from Beales Gourmet Wedding Catering.
Serves 4 people
4 free range chicken breast with the skin and bone removed
8 slices of Parma ham
1 small tray of dauphinoise potatoes
250ml butternut squash puree
2 medium sized beetroots
1 knob of hard butter
Fresh rosemary & fresh thyme
1 head of garlic
250ml madeira jus
Pea shoots to garnish
Make the dauphinoise potatoes in advance and chill to set. Cut into portions size and keep in the fridge until you need to re-heat. Make a smooth butternut squash puree and set aside. Wrap the chicken breasts in the Parma ham, 2 slices of Parma per breast. Prepare the cauliflower in to florets wash and dry. Peel and prepare the beetroot, wash and dry. Season and seal off the chicken in a non-stick pan until golden brown all over. Throw in some hard butter, 1 whole head of garlic cut in half, fresh thyme and fresh rosemary, then cook in the oven on 175 degrees for approximately 15 minutes or until the chicken breast is firm to the touch. Roast the beetroot and cauliflower in olive oil and seasoning until caramelised but not too soft. Retain a bite to the vegetables. Remove the chicken from the oven once cooked and baste with the cooking juices and butter. Set aside to rest for 5/10 minutes to relax the fibres in the meat and induce the lovely garlic and herb flavours.
To assemble the dish
Heat the butternut squash puree and drag a neat line down the plate. Heat the dauphinoise potatoes, place on the plate and layer the sliced chicken on top. Place the roast cauliflower and beetroot around the plate, drizzle with the Madeira Jus and garnish with fresh pea shoots. Simple!