Posh Chicken!

Oh my this was just so delicious! Sorry Nanzy - no veggie option today!

Recipe to follow.

Ingredients:

Chicken - 4 chicken breasts ( best quality you can afford)
4 slices of proscuitto (they need to be big enough to cover the top of the breasts)
a handful of grated parmesan
4 sprigs of thyme (or rosemary)
some grates lemon rind (I used a sprinkle of juice as I was out of fresh lemons)

glug of oil.

12 evenly sized potatoes (not too large) washed but with peel still on.
45 g salted butter and 5 tbsp Olive oil

1 savoy cabbage,
1 packet of lardons
6 tbsp double cream.

Method.

take the potatoes and without going all the way through, put 3mm slices into them. Heat the oil and butter in a roasting pan until sizzling, at which point toss the cut potatoes until covered in the oils. Set them uncut side down and bake in the oven, basting regularly, on a high heat (190 fan) until golden and soft inside (about 1 hour)

Meanwhile - finely shred cabbage and steam for 10 mins.

Score the underside of the chicken breasts, sprinkle with lemon rind (or juice), lay one spring of herbs on top of each, sprinkle generously with parmesan and then cover with a slice of proscuitto.
Cover with cling film and then bash them with a rolling pin to flatten out breasts.

Once potatoes are cooked turn oven down to 130 and leave pots in.

Heat oil in a ridged frying pan until hot and then place the breasts in bacon side down, and cook for 3 mins each side (I usually find it takes a bit more cooking than this and I always check the centre of the thickest breast for juices.) The bacon should be nice and crispy. Remove to a baking tray and place in the bottom of the warm oven.

Using the same pan fry off lardons until crispy, toss in the shredded cabbage and cover in juices. then add the cream and cook for 2 mins. Once the cabbage is done the mea is ready to plate. 3 pots per person and cabbage then rest the chicken breast on top ... it was delicious!