4 x 275-300g Packington Free Range Chicken Breasts, skinned
75-100g Taleggio cheese
8 pitted black olives, halved
8 large basil leaves
8-12 slices Parma ham
8 tbsp extra virgin olive oil
1 x 100g packet wild rocket
2 duet little gem lettuce, broken into pieces
2 nectarines, halved, stoned and sliced
2 medium avocados, halved, stoned, peeled and sliced
175g sun kissed tomatoes, drained
6 tbsp balsamic vinegar
Cooking time: 25 minutes
- Using a sharp knife cut long deep pockets into the side of each chicken breast. Slice the Taleggio into 4 equal size pieces. Divide the cheese, olives and basil leaves between the pockets of each chicken tucking in well to completely enclose. Wrap each breast in 2-3 slices of Parma ham to enclose completely. Place on a baking sheet, cover and chill for 30 minutes.
- Heat 1-2 tbsp of the olive oil in a large frying pan and cook the chicken breasts for about 20-25 minutes, turning occasionally until browned all over and when the chicken is pierced with a skewer the juices run clear. Remove from the heat, place on a warm serving plate and keep warm.
- Meanwhile divide the lettuce, rocket, nectarines, raspberries, avocado and tomatoes between serving plates.
- Add the remaining oil and balsamic vinegar to the pan scraping together with any pan juices. Slice the chicken breasts and arrange on salads. Drizzle over dressing and serve immediately.