Chicken Roulade Wrapped In Parma Ham & Stuffed With Hanini Spreadable Cheese, Sundried Tomato & Basil
Recipe prepared by Karl Cassar
Sous Chef at Basilico, The Waterfront Hotel – Gzira
Yield: Serves 4
4 Chicken Breasts
400g Hanini Spreadable Cheese
2 Gloves Garlic
200g Chopped Sundried Tomato
12 Slices BerettaParmaHam
Start by filleting the chicken in half, than flatten it. Mix the chopped onions, garlic, chopped sundried tomato, and Hanini spreadable cheese together and leave a side. Open a long piece of plastic seal, place 3 slices of Beretta Parma ham next to each other, place on top the filleted chicken and fill the middle with the cream cheese mixture. Roll the chicken from downwards to upwards with the plastic seal; it will form like a big Swiss roll. Wrap it up with foil, and place in a baking dish with a bit of water. Bake in a hot oven temp 185C for 25 minutes. Slice thinly the cabbage and onion, fry in a hot pan for 10 minutes until the cabbage is al dente.
Place the cooked cabbage on the center of the plate, slice the cooked chicken into 5 slices and place them on top of the cabbage.
Garnish with cherry tomato or fried carrots.