• 4servings
  • 55minutes
  • 323calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12
MineralsManganese, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 slices of day-old white bread

  2. 100g (4oz) stuffed green olives

  3. 75ml (5tbsp) roughly chopped fresh basil

  4. 1 large egg white, lightly beaten

  5. 4 x 150g (5oz) skinless chicken fillets

  6. 8 slices of Parma ham

  7. Salad leaves to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C (400°F, gas mark 6). Tear the bread, including crusts, into pieces. Place in a food processor and blend to coarse crumbs.

  2. Add the olives and blend again until coarsely chopped. Transfer to a bowl. Add the basil and egg white. Season with freshly ground black pepper. Mix well with a fork. Set aside.

  3. Place the chicken fillets in between folded pieces of clingfilm and bash with a rolling pin until about 8mm (3/8 in) thickness all over. Place a quarter of the olive mixture along the centre of each one. Roll up firmly using the clingfilm as a guide. Remove the clingfilm and wrap two slices of Parma ham around each roll.

  4. Place on a baking tray and bake for 20-25 mins until lightly browned. Transfer to a board. Leave to rest for a few mins, then slice. Serve with salad leaves.


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