Chicken Supremes

Chicken Supremes stuffed with Parmigiano-Reggiano cheese and Parma ham seared in olive oil with a fresh tomato, garlic and olive sauce accompanied by green beans and couscous. Wine suggestion: Douro Valley red wine. Serves 4

Ingredients:

For the chicken:

• 4 chicken breasts, skin and wing bone attached
• 4 slices of Parma ham
• A handful of Parmigiano-Reggiano cheese – grated
• 1 packet green beans
• 400g couscous
• Salt and fresh black pepper

For the tomato sauce:

• 16 cherry tomatoes, chopped
• 100g black olives, drained and chopped
• 1 large garlic clove, finely chopped
• 1 onion, finely chopped
• A glug of red wine and balsamic vinegar
• Basil
• Olive Oil
• Salt and fresh black pepper

Preparation:

For the chicken:

1. Trim the wing bone and tidy up the skin on the chicken.
2. Carefully open up a cavity in the chicken. Put the Parma ham, half of the Parmigiano-Reggiano cheese and freshly-ground black pepper into the cavity.
3. Seal the chicken in a hot pan with some olive oil to crisp up the skin.
4. Place in a roasting tin, skin-side up and sprinkle over the rest of the Parmigiano-Reggiano cheese Roast in the oven for 10-20 minutes at 160C/325F/Gas 3.
5. Meanwhile, cut the green beans in half and cook in boiling water for 6 minutes. Drain and add to the cooked couscous for serving. Season.

For the tomato sauce:

1. For the sauce, heat up 3 tbsp of olive oil in a deep frying pan.

Fry the onions and garlic until golden.

2. Add the tomatoes, a glug of red wine and balsamic vinegar and the caster sugar. Cook gently on a low heat for 20 minutes.
3. Add the olives, basil and seasoning before serving.