Delicious combinations

Chicken stuffed with Camembert and wrapped in Parma Ham served on a bed of Roasted Vegetables and Cous Cous

Wine suggestion: White Burgundy

Serves 4

Ingredients:

4 large chicken breasts, skinned
200g Camembert
8 slices of Parma Ham
4 courgettes
1 large tub of cherry tomatoes
1 bulb of garlic
4 red onions
Balsamic vinegar
Olive oil
240g cous cous

Preparation:

Make a slit in each chicken breast and stuff with an equal amount of Camembert in each.

Wrap each breast in 2 slices of Parma Ham to make a parcel.

Drizzle with olive oil and place in a baking tray to bake for 20 - 30 minutes at 200c.

While this is cooking, roughly chop the courgettes and onions. Place these in a roasting dish along with the cherry tomatoes and cloves of garlic still in their skin.

Splash with balsamic vinegar and olive oil. Season and bake in the oven with the chicken for 20 minutes until soft.

Meanwhile place the cous cous in a large bowl and cover in boiling water. Leave until all the water is absolved - should be no more than 5 minutes.

Fluff with a fork until soft through. If more water is required, add some more until it has all absorbed.

If a little sticky, add a knob of butter to loosen and season well.

Serve the cous cous with the roasted vegetables, topped with the chicken breast.