This weekend it was all about simplicity for me. I had some left over cream cheese and caramelized red onion chutney in the fridge, so I decided to stuff a chicken breast with the two and wrap it in some lovely salty prosciutto ham. I crisped that up in the oven and served it with some spaghetti coated in just a simple drop of extra virgin olive oil, pepper and Parmesan. A few roasted tomatoes added a little something extra and you just didn’t need anything else, all the flavour came from that incredible stuffed chicken.
Ingredients – serves 4
- 4 skin off chicken breasts
- 8 slices of prosciutto ham
- 450g dried spaghetti
- 1 heaped tsp caramalised red onion chutney (per chicken breast)
- 2 heaped tsp light cream cheese (per chicken breast)
- 12-16 cherry tomatoes
- 1 tbsp extra virgin olive oil (to dress pasta)
- parmesan to garnish
- salt and pepper to season
- Slice the chicken horizontally, leaving about a cm left at the end(as if you were going to butterfly it).
- Stuff the chicken with a layer of chutney and cream cheese, making sure it’s spread as evenly as possible.
- Lay two pieces of prosciutto flat on a hard surface side by side. Place the chicken on top and roll the prosciutto around the chicken.
- Preheat the oven to gas mark 6/200°C/400°F.
- Add the chicken and cook for 20-25 minutes until it’s cooked through. Half way through, add the cherry tomatoes.
- Whilst the chicken is in the oven, cook the spaghetti following the package guidelines. Drain out the excess water, add the spaghetti back to the pan and pour over your extra virgin olive oil, cracked black pepper and a generous grating of Parmesan. Mix well.
- Take your chicken and tomatoes out of the oven and cut the chicken in half to display your creamy filling. Place on top of your spaghetti and chuck a few cherry tomatoes around.