ingredients

 

2 4 6 8 Servings

• 2 chicken breasts, skinless

• 6 slices parma ham

• 75 grams feta cheese

• 1 red onion

• 200 grams fine green beans

• 1 tablespoon fine breadcrumbs

• 1 teaspoon olive oil

• 0.5 teaspoon ground paprika

• 0.5 teaspoon dried oregano

• 2 tablespoons balsamic vinegar

• 1 tablespoon sugar

• 15 grams butter

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• roasting tin

• frying pan

• colander

instructions

 

1. Pre-heat the oven to 200C.

2. Season the chicken breasts with black pepper only (no salt needed as both Parma ham and feta cheese are quite salty) and sprinkle with ½ teaspoon of paprika and ½ teaspoon of dried oregano.

3. Wrap the chicken breasts in the ham one by one: - on a chopping board lay 3 slices of Parma ham slightly overlaying each other with the middle slice sticking out by a third (to make the wrapping easier). Place the chicken breast on top of the Parma.

4. Cut 75g piece of feta into thin slices and rest half of it on the chicken. Wrap the chicken in Parma ham and repeat the same thing with the second breast.
5. Place both parcels in the roasting tin, drizzle with 1 teaspoon of olive oil and roast in the oven for 18-20 minutes.

6. Meantime, in the medium saucepan bring some water to boil and cook 200g of fine beans for 5 minutes, until soft.

7. Cut the red onion into rings. Place them in the small saucepan with 5 tablespoons of water, 2 tablespoons of balsamic vinegar and 1 tablespoon of sugar. Cover and simmer for 7-8 minutes, allowing the onion to carmelize and the liquid to turn slightly syrupy.

8. In the frying pan melt 15g of butter and mix in 1 tablespoon of breadcrumbs. Add the drained fine beans and coat them in the mixture. Allow to cook it for a few more seconds then take it off the heat and keep warm until serving.

To serve: spread the fine beans in the middle of the plate and cover them with the red onion rings. Rest the chicken on top and drizzle all with the juices from the roasting tin.