My boyfriend has been speaking about the dish for ages. We were house sitting for this lovely family and they just happened to have all the ingredients in their fridge; so I thought why not. Every mouthful was a celebration, I really hope you enjoy it too. Thank you Ming and Bret for the amazing ingredients and letting us look after your beautiful home xx
4 large free range chicken breasts, skinned
1 packet of Parma Ham
1 tub of Buffalo mozzarella
2 red chilies
Handful of fresh Italian parsley
Dried chili flakes
Sea salt & black pepper
For the rice:
1 1/2 cups of rinsed Basmarti rice
1 red onion, chopped
3 cloves of garlic, crushed
2 red chilies, chopped
1 tsp cumin
1/2 tsp coriander seeds
1 tsp turmeric
3 cups chicken stock
4 spring onions, chopped
1 plastic chopping board
1 medium sized pot with a tight-fitting lid
1 large non-stick frying pan
1 baking tray
Preparation: 15 minutes
Cooking time: 45 minutes
Turn the oven onto 180C and boil the kettle.
Place the pot on high-heat add 2 tbsp of extra virgin olive oil, add the chopped red onions, garlic, 1 chili and fry for 5 minutes. Add the turmeric, coriander seeds and cumin and fry for 3-5 minutes. Once the onions have become translucent, slowly add the rinsed rice, fry until all the flavours are evenly mixed in. Add 3 cups of chicken stock, cover and bring to the boil. Reduce the heat and simmer for 15 minutes. Remove from the heat, and allow to stand for 15 minutes- do not lift the lid.
On a plastic chopping board with a sharp knife, gently cut into the centre of the chicken breast, do not cut all the way. Stuff the breast with a a generous amount of mozzarella, chopped parsley and red chili. Once the breasts are stuffed, season with sea salt, black pepper, chili flakes and dried rosemary (a tiny bit).
Lay one end of the Parma Ham under the chicken breast and tightly roll it until the two ends meet. Place the frying pan onto high-heat and add 1 tbsp of olive oil, fry the chicken breasts on each side for 3-5 minutes depending on the thickness of the breast. Once they have been sealed, place them on the baking tray and bake for 10-12 minutes.
Once the rice has finished steaming, add it to a large frying pan with some olive oil, the chopped spring onions and the other chili, fry until crispy (5 minutes). Taste to adjust the flavour, add more salt if needed, add the fresh parsley and serve.