Parma-wrapped chicken with figs & gorgonzola

A DECA­DENT DISH PACKED WITH FRUITY, NUTTY FLAVOURS

The Simple Things - - LIVING -

Serves 6

180g gorgonzola, crum­bled 100g dried figs, thinly sliced 50g wal­nuts, toasted and chopped 6 bone­less chicken breasts 12 slices Parma ham Olive oil 2-3 fresh figs, halved (op­tional)

1 Pre­heat oven to 200C/Fan 180C/ Gas 6. Com­bine the gorgonzola, dried figs and wal­nuts in a bowl.

2 Cut a deep in­ci­sion in the side of each chicken breast, and stuff with the cheese mix­ture. Wrap each one in two slices of Parma ham, just tightly enough to hold the chicken to­gether.

3 Trans­fer to a bak­ing tray, driz­zle with olive oil and sea­son. Roast for 20-25 mins, un­til the chicken is ten­der and the juices run clear when pierced with a knife. Add the fresh figs, if us­ing, for the last 10 mins of cook­ing time. »

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