50g walnuts, toasted
50g dried apricots, chopped
½ of 1 Le Rustique Brie de Caractère 200g
2 sprigs thyme
3 sprigs lemon thyme
2 tbsp parsley, chopped
Zest of 1 lemon
Pinch of sea salt
Cracked black pepper
4 x free range chicken breasts
8 slices Parma ham
1 Preheat the oven to 160°C/140°C Fan/Gas Mark 3.
2 To make the stuffing, place all the ingredients in a bowl and mix well with your hands.
3 Make sure you get lots of flavour into the stuffing (season to taste). Add more herbs if required.
4 Slice each chicken breast length ways and gently open to create a cavity.
5 Cover a chopping board with some cling film and lay out two pieces of Parma ham per chicken breast.
6 Divide the stuffing into four and fill each chicken breast, season and wrap with Parma ham. Tightly wrap each breast in cling film for 10 minutes.
7 Take cling film off and place the chicken on a baking tray and cook for 20 – 30 minutes or until cooked through.
Recipe courtesy of Le Rustique