I love those days when you have an abundance of flavours to play with. They are usually summer days, with herbs a plenty in the garden.
Today I knew I had a chicken breast for supper. And some savoy cabbage. And we already had potatoes but we had a wee potato surprise mid-afternoon. One of the pear trees had got blown over in the storms earlier this year, and in its place a potato plant had grown! No doubt the tatties would have grown anyway, but at least this way we could harvest without damaging a precious pear tree.
And my new quince tree had been delivered this week, and it needed to be planted in the old pear tree space. So today we lifted the rogue potato, and harvested half a dozen gorgeous new potatoes. And the quince is happy!
So, boiled new potatoes were a definite for supper. And shredded savoy cabbage, quickly boiled so it retains its fabulous colour and all its cabbagey goodness.
I decided to stuff the chicken breast, with some herby mushroomy numminess.
Mushroom stuffed chicken breast
Half a medium onion, finely chopped
4 mushrooms, chopped
a garlic clove, chopped finely
a large bunch of marjoram, chopped
One large skinless chicken breast
About 4 slices of parma ham, depending on the size of the chicken breast
Add a swirl of olive oil to a small pan, add the onion and heat gently. Once the onions start to soften add the mushrooms and the garlic and cook gently. Add the herbs.
While the mushrooms are cooking, ‘open out’ the chicken breast, but pulling across the mini fillet and making the whole breast as wide as it can go. If it is thick enough, cut gently into the thickest part of the breast to help make it even wider.
Now place the chicken breast on a large piece of clingfilm, fold the clingfilm over it, so the chicken is enclosed. And start bashing it out further using the heel of your hand. You’re aiming to get the breast thinner, and fairly uniform in thickness. And also big enough that you can encase the mushroom mixture in it.
Once you’re done, spoon the mushroom mixture in a ridge towards the edge of the chicken breast. And find a way to wrap the chicken round the mushroom – don’t worry if it’s not perfect, as you’re going to seal it by wrapping the whole thing in bits of parma ham.
So, that’s what you’re going to do next. Wrap the stuffed chicken breast with pieces of parma ham. It’s lovely if they all come out in nice neat slices and you can lay them overlapping on a board and then roll them round the chicken. But if they come out in half slices, just do your best, by overlapping one piece then another till the whole chicken breast is encased in parma ham.
Lightly oil a baking tray, and then place the chicken breast on the tray and pop it in a medium hot oven for about 40 minutes or so. Until it’s done.
Serve in fat slices – a whole chicken breast will be enough for two people – with new potatoes and savoy cabbage. Scrumptious.
No pictures – we ate it too quickly.