Chicken, Parma ham & bean supper
Chicken, Parma ham & bean supper

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken, parma ham & bean supper. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chicken, Parma ham & bean supper is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Chicken, Parma ham & bean supper is something which I’ve loved my entire life.

We Have Everything You Need All In One Place - Buy Now & Get Free Delivery On Your Order! Wrap each fillet neatly with Parma ham. Heat a large frying pan and add the Parma ham. Add the oil to the pan and add two of the chicken breasts.

To get started with this recipe, we must prepare a few ingredients. You can cook chicken, parma ham & bean supper using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken, Parma ham & bean supper:
  1. Take 2 tbsp olive oil
  2. Make ready 8 chicken thighs
  3. Take 5 slices Parma or Serrano ham, roughly cut into pieces about 3cm
  4. Prepare 2 leeks, sliced
  5. Make ready 1 stick celery, sliced
  6. Prepare 1 tsp dried rosemary
  7. Make ready 3 cloves garlic, finely chopped
  8. Take 200 ml dry white wine
  9. Make ready 200 ml chicken stock
  10. Take 1 tbsp grainy mustard
  11. Take 2 x 400g tins cannellini beans, drained but not rinsed
  12. Get Salt and black pepper
  13. Make ready Handful parsley or coriander leaves, chopped

Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto themiddle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast.

Instructions to make Chicken, Parma ham & bean supper:
  1. Heat 1 tbsp oil in a casserole dish. Quickly brown the chicken thighs thoroughly in small batches and set aside.
  2. Deglaze the dish with a very little wine if it looks necessary. Then lower the heat slightly, add the second tbsp oil and cook the leeks for 2 minutes, stirring gently. Then stir in the celery and cook for a further 2 minutes.
  3. Add the garlic and rosemary, stir gently but thoroughly and cook for another minute.
  4. Add the wine, stirring sufficiently firmly to dislodge any sticking. Add the mustard, stock and beans. Give it all another gentle but thorough stir, add the ham and return the chicken to the dish.
  5. Bring back to the boil, occasionally stirring, then reduce heat to a good simmer and put a lid on the casserole dish. Cook for 30-35 minutes or until the chicken is cooked through but still moist and tender.
  6. Season to taste, then sprinkle the parsley or coriander on and serve immediately with the carbs of your choice. We usually have a few new potatoes or some granary bread.

Spoon a quarter of the ricotta mixture onto themiddle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs. Set aside on a plate in the fridge while you make the sauce.

So that’s going to wrap this up with this special food chicken, parma ham & bean supper recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!