The Times Magazine - UK (2022-05-21)

The Times Magazine 41

CHICKEN WRAPPED IN PARMA HAM

Serves 4

Like the classic chicken wrapped in bacon but Parma ham is quicker,

crispier and saltier and works as a foil to the garlicky cheese. Serve with

whatever vegetables you like.

• 4 chicken breasts • 1 Boursin cheese
  
  
  • 8-12 Parma ham slices • Olive oil
  
  
  
  

1. Cut a pocket into each chicken breast and fill each with
   a quarter of the Boursin.


2. Wrap each breast in 2-3 slices of ham, being careful to seal
   in the cheese as much as possible.


3. Place in a roasting tray, drizzle with a little oil and roast at 190C
   (210C non-fan) for 20-25 minutes until the chicken is cooked. Serve
   with roasted vegetables.

CRISPY CHICKEN SCHNITZEL

Serves 4

Making a chicken schnitzel sounds a lot harder than it actually is.

This recipe is one of the easiest and quickest. Just make sure the

butterflied chicken is thin enough that it cooks quickly without the

crumbs burning. Use a meat tenderiser or rolling pin wrapped in

clingfilm to help with this – you want it to be about 5mm thick. I like

mine with a fried egg or anchovies – or both.

• 2 tbsp plain flour • 2 large eggs, beaten • 100g panko breadcrumbs
  
  
  • 4 chicken breasts, butterflied • Olive oil • Knob of butter
  
  
  
  


• Chopped fresh parsley, lemon wedges and steamed kale, to serve

1. Put the flour, beaten eggs and breadcrumbs in separate dishes.


2. Dust each piece of chicken in the flour, shaking off any excess.
   Dunk into the egg and then the breadcrumbs, making sure each side
   is fully coated.


3. Heat a little oil in a large frying pan and melt the butter. Add the
   first chicken piece and cook for 4-5 minutes until brown and crispy.
   Turn and cook the other side. Remove and drain on kitchen roll. Repeat
   with the rest of the chicken.


4. Serve the schnitzels with parsley, lemon wedges and steamed kale.

Eat!

CHICKEN