John Myers
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Chicken Breast Wrapped in Parma Ham on Bed of Caramelized Vegetables
The perfect chicken breast wrapped in parma ham on bed of caramelized vegetables recipe with a picture and simple step-by-step instructions.
Chicken breast in parma ham
- 5 Pc. Chicken breast fillet
- 5 disc Parma ham
- Herbs
- Salt
- Pepper from the grinder
- Flour
- Butter
Bed of vegetables
- 4 Pc. Carrots
- 2 Pc. Spring onions fresh
- 1 packet Snow peas
- 10 Pc. Cocktail tomatoes
- 1 Pc. Clove of garlic
- 1 Pr Sugar brown
- Butter
- Salt
- Ice cubes
- Herbs
Three kinds of mashed potatoes
- 1 kg Potato
- 1 bunch Tomato vine tomato
- 1 Pc. White truffle
- 1 Pc. Apple
- 1 Pc. Onion
- Milk
- Butter
- Salt
- Nutmeg
Chicken breast in parma ham
- Lay out the Parma ham slices next to each other on the work surface, place the chicken breast on them, sprinkle the meat with the finely grated herbs, sprinkle with pepper and lightly salt and then roll up. Dust with a little flour and place in a greased flat dish. Cook in the oven at 200 degrees / level 4 for 30 minutes. The shape is not covered so that the ham coat is nice and crispy.
Caramelized vegetable bed
- Wash the carrots and snow peas, blanch them and let them cool on ice cubes. Wash the spring onions and the cocktail tomatoes, sauté together with the garlic in a pan and season with butter, herbs and salt. Then add the brown sugar and caramelize.
Three kinds of mashed potatoes
- Peel the potatoes and let them boil in salted water until they are soft, then use a mixer or hand blender to add milk, butter, salt and nutmeg to a creamy mixture. Divide the finished mixture into thirds and continue to prepare as follows. First part: peel the apple and half of the onion, chop and sweat in butter, then add to the puree. Second part: cut the truffle into fine slices and fold into the puree. Third part: Wash and chop the tomatoes, peel and dice the other half of the onion and sweat both in butter and add to the puree.
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