Ingredients
1 chicken breast
3 Parma ham slices
¼ yellow onion
1 garlic head
15g bacon trimmings
50g smoked Applewood cheese
few fresh thyme leaves
60ml cream
grilled asparagus
cherry tomatoes, cut in half and baked slightly
balsamic reduction

Method

Using a meat hammer, beat down the chicken breast, then cut in three pieces.

In a food processor, blend the bacon trimmings, yellow onion, garlic, thyme, Applewood cheese and cream.

Place a large tablespoon of the cheese mix on each part of the chicken breast and roll.

Place the chicken on top of a slice of Parma ham and roll again.

Fry the chicken roulades on each side for six minutes.

Place the chicken roulades, asparagus, cherry tomatoes and balsamic glaze neatly on a serving plate.

James Mifsud is an Executive chef, The Westin Dragonara Resort, St Julian’s.

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