Boned chicken with apricots and pecans

Method

1. Preheat oven to 200ºC/gas 6.

2. First make the parsley pesto. In a small blender, process together the parsley, garlic, pine nuts and olive oil into a smooth paste. Stir in the Parmesan and season with salt and freshly ground pepper.

3. Flatten the boned chicken on the work surface, skin side down, and spread half the pesto over the chicken.

4. Layer the pecans and apricots on top. Wrap each chicken breast in Parma ham and place these centrally on the chicken. Spread the remaining pesto on top of them.

5. Wrap the boned bird around the filling, forming a 'joint'. Put the joint in a terrine or loaf tin.

6. Pour the white wine around the joint. Brush it with the olive oil and season with salt and freshly ground pepper. Cover loosely with foil.

7. Roast in the oven for 1 and a half hours, removing the foil and basting after half an hour. Baste again half an hour later.

8. Remove from the oven, leave to cool in the tin and refrigerate overnight.

9. Once chilled remove from the tin, place on the board and cut across into slices about 2.5cm thick.

10. Drizzle a little olive oil over the slices and scatter fresh coriander and flat-leafed parsley round the slices on each plate. Serve with wedges of lemon.