Ainsley's chicken and Gorgonzola pockets
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Ainsley Harriott's tasty sage and Parma ham-wrapped chicken breasts are stuffed with Gorgonzola cheese and served with roasted asparagus.
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Serves: 4
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Skill level: Easy peasy
Ingredients
Ainsley says creamier blue cheeses such as Dolcelatte or Cashel Blue are best for this dish.
- 4x 100g (4oz) skinless chicken breast fillets
- 100g (4oz) Gorgonzola cheese, cut into 4 even-sized pieces
- 12 fresh sage leaves
- 8 slices Parma ham (or you could use rindless streaky bacon)
- 550g (1¼ lb) asparagus spears, trimmed
- Sea salt and freshly ground black pepper
- 2tbsp olive oil
Method
- Preheat the oven to 180°C (350°F / gas mark 4). Starting at the thick side of each chicken fillet, cut a deep horizontal pocket into each breast. Stuff with a piece of Gorgonzola cheese.
- Lay three sage leaves on top of each breast. Warp each one in two slices of Parma ham and tie with kitchen string or secure with a couple of cocktail sticks. Season.
- Heat half the oil in a large ovenproof frying pan and fry the chicken for 1-2 mins on each side until just sealed.
- Meanwhile, toss the asparagus spears in the remaining oil, scatter around chicken parcels, transfer the frying pan to the oven and roast for 8-10 mins until cooked through and tender. Remove string or cocktail sticks and arrange on warmed plates to serve.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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