Chicken stuffed with cheese, wrapped in Parma ham with sweet potato mash
For the stuffed chicken
- 1 chicken thigh, bone removed
- 50g/2oz cambozola cheese
- 2 slices Parma ham
For the sweet potato mash
- ½ sweet potato, peeled and cubed
- 300ml/10fl oz boiling water
- 25g/1oz butter
- 50ml/2fl oz double cream
- Salt and freshly ground black pepper
- 1 tbsp fresh chopped parsley
For the broccoli
Preheat the oven to 200C/390F/Gas 6.
For the stuffed chicken, place the chicken on a board and flatten out. Place the cheese in the centre of the chicken and wrap the chicken around it. Wrap the Parma ham wrap around the chicken to make a parcel.
Heat a non-stick pan and fry the chicken until golden. Place into the preheated oven and cook for 12 minutes.
For the sweet potato mash, boil the sweet potato in the water for 8 minutes, or until tender. Drain and mash then add the butter, cream, seasoning and chopped parsley.
For the stir fried broccoli, heat a wok and add the oil. Add the onions and cook for four minutes.
Add the broccoli and chilli and cook for a further five minutes.
To serve, place the mash on the middle of the plate and top with the chicken. Serve the broccoli on the side.