PARMA HAM WRAPPED CHICKEN BREASTS WITH PEACH FILLING

Serves 4 Prep 15 min

Marinate 30 min Cook 20 min

6 chicken breast fillets

6 slices of Parma ham or streaky

bacon

¼ cup (60ml) olive or avocado oil

grated zest of 1 orange

1 clove garlic, finely chopped

For the filling

1 tbsp (15ml) olive or avocado oil

1 onion, finely diced

2 peaches, sliced

2 tbsp (30ml) peach chutney

100g Feta, crumbled

Combine the oil, zest and garlic in a medium bowl. Marinate the chicken for 30 minutes in the mixture, turning once.

In the meantime, prepare the filling: heat the oil in a small frying pan and fry the onion and peach slices until soft and golden. Add the peach chutney and the Feta. Remove from the heat and allow to cool.

Preheat the oven to 200°C. Remove the chicken from the marinade, reserving the oil for later. Cut a small slit into the side of each breast and stuff each with as much of the filling as you can. Wrap each breast with a slice of Parma ham and secure with a toothpick.

Heat the reserved oil in a medium pan and fry the chicken until golden on both sides.

Transfer to a baking tray and bake for a further 15 minutes in the oven until cooked through.

Serve with the peach and nectarine salad (see recipe on page 85) and baby potatoes.

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