Chicken with Parma Ham and Goats Cheese

Simple to make and good to eat. Lovely moist chicken with a slight saltiness from the Parma ham but also a bit tangy from the goats cheese - what's not to like?

Arm yourself with a shallow baking tray or one of those amazing tin foil trays which are disposable but you can re-use them as I do. Just pop into a dishwasher or soak over night. Okay, they go a funny colour but it's all okay.

The variety of tomatoes I used were 'Tomkin', they're so sweet and tangy, I love em! Grown in the UK and available in Asda.

Top Tip!
You'll only be able to slice goats cheese nicely when it's straight from the fridge.

The fillet on the left is nice side up - the other fillet has been turned over and a slit cut half way through to enable it to cook quicker. Once that's done, turn it back over so the nice side is showing.

Drizzle each fillet with a little olive oil and season with black pepper - no need for salt as the cheese and Parma ham are both salty.

So, with your fillets nicely laid out in the tray, drape over the Parma ham - two or three slices on each fillet and drizzle with a tiny bit more oil.

The fillets should look like this:

Preheat your oven to 200C/400F of Gas 6

Pop the chicken into the preheated oven and bake for 15 minutes. Now drizzle the tomatoes with a little oil and add them to the tray alongside the chicken fillets.

Pop back into the oven and bake for a further 10 minutes more.

Leave the skin on the goats cheese. Why? Because if you remove the skin the cheese will melt far too quickly and you'll have no cheese left to talk about. Add a slice to the top of each fillet and sprinkle over a little paprika.

Return to the oven and cook for a further 10 minutes by which time your chicken should be cooked through and piping hot - but since all ovens are different, I'll leave that to you to check.

Yield: 2Author: Jan Bennett

Chicken with Parma Ham and Goats Cheese

Top Tip! You'll only be able to slice goats cheese nicely when it's straight from the fridge.

ingredients:

2 nice fat skinless chicken breast fillets

black pepper for seasoning

a couple of glugs of olive oil

4-6 slices of Parma ham

1 round of goats cheese - carefully sliced in half to make 2 rounds

a few baby tomatoes on the vine

Paprika for sprinkling

instructions

Get your disposable foil tray at the ready and lightly wipe with a little olive oil.

Prepare your chicken fillets so they cook quicker without becoming tough, it's best to make a slit with a sharp knife on the back of each fillet, taking care not to cut all the way through.

Drizzle each fillet with a little olive oil and season with black pepper - no need for salt as the cheese and Parma ham are both salty.

So, with your fillets nicely laid out in the tray, drape over the Parma ham - two or three slices on each fillet and drizzle with a tiny bit more oil.  

Preheat your oven to 200C/400F of Gas 6

Pop the chicken into the preheated oven and bake for 15 minutes.  Now drizzle the tomatoes with a little oil and add them to the tray alongside the chicken fillets.

Pop back into the oven and bake for a further 10 minutes more.

Leave the skin on the goats cheese. Why? Because if you remove the skin the cheese will melt far too quickly and you'll have no cheese left to talk about.  Add a slice to the top of each fillet and sprinkle with a little Paprika.

Return to the oven and cook for a further 10 minutes by which time your chicken should be cooked through and piping hot - but since all ovens are different, I'll leave that to you to check.  

Serve with whatever takes your fancy.

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