Stuffed Chicken Breast Wrapped in Ham with Glazed Carrots

Ingredients

• 4 Chicken Breasts
• 4 tbsp Balsamic Vinegar with Bitter Orange Peel
• 4 tbsp Mustard with White Wine, Roasted Onions and Wild Thyme
• 8 slices of Parma Ham
• Grated Mature Cheddar Cheese
• Grated Mozzarella Cheese

Salt

Pepper

Carrots Batons

Cocktail Sticks

Directions

1. Preheat oven to 350 F/ 180C
2. Butterfly each chicken breast and then spread 1 tbsp of mustard on one side. Sprinkle the two types of grated cheese on top of the mustard and then fold over.
3. On a clean surface, put two slices of Parma ham down, slightly overlapping each other and the stuffed chicken breast on top. Wrap the Parma ham around the chicken slowly until it is all covered. Secure with a cocktail stick and place on a baking tray. Repeat all the steps until all 4 breasts have been done and then place in the middle of the oven for 20-25 minutes.
4. Parboil the carrot batons for 5 minutes and then drain into an oven proof dish. Drizzle balsamic vinegar over the carrots and then place in the oven at the same time as the chicken for 20 minutes or until al dente.
5. The Parma ham should be cripsy and the juices running clear from the chicken when it is fully cooked. If the juices are still not running clear, pop it back into the oven for another 5-10 minutes.
6. Serve the chicken with your choice of vegetables.
7. Goes very well with creamy mash potatoes and garlic mushrooms.
8. The dish would also work well with rosemary and garlic roast potatoes.