Chicken Breasts with Parma Ham and Spinach

Serves 4

  • 4 boneless, skinless chicken breasts, fat removed
  • 4 thin slices of best-quality Parma ham
  • 8 Large spinach leaves, blanched and refreshed
  • 600ml White Chicken Stock
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon coarse-grain mustard
  • Salt and freshly ground black pepper

For the dressing

  • 4 tablespoons good-quality olive oil
  • 4 table spoons salad oil
  • 2 tablespoons tarragon vinegar

To garnish

  • Cherry tomatoes, halved
  • Pine nuts, toasted
  • Chopped fresh basil
  1. Wrap each chicken breast in a slice of Parma ham and then in 2 spinach leaves.
  2. Place the chicken breasts in a saucepan side by side, not on top of each other, and pour over the stock.
  3. Cover the saucepan and bring back to the boil, then turn down the heat and poach gently for 18-20 minutes, or until the breasts feel just firm to the touch.
  4. Meanwhile, make the dressing. Place all the ingredients in a liquidizer or food processor and whizz to a green puree.
  5. Flood 4 plates wit some of the dressing, then lift the chicken breasts out of the saucepan and drain. Slice each chicken breast on the diagonal and arrange the overlapping slices in a semi-circle on the dressing. Garnish with the cherry tomatoes, pine nuts and basil.

NOTE: This dish can be served hot or cold.