Italian Chicken
Ingredients
- 4 chicken breasts skinned and boned
- 2 oz lean ham cut into 4 pieces
- 1/4 pint chicken stock
- 1 red pepper seeded and sliced
- watercress sprigs to garnish
for the stuffing
- 1 1/2 oz wholemeal breadcrumbs
- 1 oz Parmesan cheese grated
- 1 small onion finely chopped
- 2 teaspoons chopped parsley
- 1 tablespoon dry sherry
- salt and pepper
Instructions
- Mix together the stuffing ingredients, with salt and pepper to taste, and press to the underside of the chicken breasts. Place a piece of ham over the top.
- Arrange the chicken in a casserole, pour over the stock and add the red pepper.
- Cover and cook in the oven for 1 hour, or until the chicken is cooked, basting occasionally with the liquid. Garnish with watercress.
- Freshly grated Parmesan would always be used by any Italian who prided themselves on their cooking. Most large supermarkets now sell small blocks of Parmesan as well as drums of the grated kind.
Notes
Oven temperature: 180°C, 350°F, gas 4.
Calories: 371 kcal
Carbohydrates: 14 g
Protein: 56 g
Fat: 9g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 159 mg
Sodium: 487 mg
Potassium: 1029 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 1060 IU
Vitamin C: 45 mg
Calcium: 106 mg
Iron: 2 mg