Delicious combinations

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:

Trim the wing bone and tidy up the skin on the chicken.

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.

Seal the chicken in a hot pan with some olive oil to crisp up the skin.

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.

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:

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

Fry the onions and garlic until golden.

Add the tomatoes, a glug of red wine and balsamic vinegar and the caster sugar. Cook gently on a low heat for 20 minutes.

Add the olives, basil and seasoning before serving.