We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!
But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!
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.
Buy Ainsley Harriott's Just Five Ingredients from Amazon
Your comments