Chicken wrapped in leeks and ham

Method

1. Set the oven to 180°C/gas 4. Wrap each chicken breast with a slice of Parma ham.

2. Cut the leeks in half from top to tail, straight down the centre and separate the layers into ribbon like pieces.

3. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until golden. It doesn't need to cook through - you just want to seal the outside. Remove the chicken and set aside.

4. Add the wine and stock to the pan and poach the leeks until soft but not falling apart.

5. Allow them to cool slightly, and then wrap the strips of leek around the chicken.

7. Return the chicken to the pan, place in the oven and cook for 20 minutes.

8. Serve immediately with extra leeks on the side.

Comments                        add a comment

Very moist and lovely!

Ingredients

4 chicken breasts
4 slices of Parma ham, (or Serrano ham)
3 tbsp Olive oil
2 large leeks
150ml White wine
500ml vegetable stock
extra leeks, to serve

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