Winner '11: Radka Zacharova


Plum Chicken Licken

For the chicken roulade:
  • 6 slices of Parma ham
  • 2 x Moy Park chicken breasts
  • Salt and black pepper
  • 125g fresh Mozzarella, sliced

For the sauce:
  • 150g dried prunes
  • 150ml water
  • 100ml balsamic vinegar

For the croquets:
  • 360ml water
  • 160g polenta
  • 1 tbsp dried mixed herbs
  • 1 tbsp olive oil

Green beans
  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Spread out a sheet of tin foil and lay the Parma ham slices onto the sheet, so that they partly overlap each other.
  2. Slit the chicken breasts lengthwise, making a butterfly shape, and lay both breasts onto the layer of ham. Season with salt and pepper and top with the Mozzarella.
  3. Roll tightly into a log shape, making sure the ham does not break. Transfer to a baking dish, cover with foil and roast for 20 minutes.
  4. Combine the prunes and water in a saucepan over a medium heat. Leave to simmer until the prunes start disintegrating and the liquid thickens.
  5. Transfer the mixture to a blender, add the vinegar and purée until smooth. Return to the saucepan and simmer for five minutes. Strain into a bowl and set aside.
  6. For the croquets, bring the water to a boil in a saucepan over a medium heat. Add the polenta, herbs and a good pinch of salt and black pepper. Stir constantly until thick, then transfer to a shallow, rectangular dish and leave to cool.
  7. Heat the oil in a frying pan and slice the polenta into triangles. Cook in the frying pan until golden. Serve with steamed green beans.

Radka Zacharova

"I love cooking and would like to do it at a professional level in the future. One day I was sitting in my garden feeling a bit down when suddenly I had an idea for this recipe,, so I jumped up and got cooking. See for yourself, I hope you'll like my creation!"

Per Serving 574kcals, 19.3g fat (7.2g saturated), 59.3g carbs, 15g sugars, 40.1g protein, 4.4g fibre, 0.8g sodium.


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