Winner '11: Kitty Zhao

Chicken with Goats Cheese and Parma Ham

  • 4 chicken breasts fillets
  • Log of goat's cheese
  • Packet of Parma ham
  • 1/2 kg baby potatoes
  • 1 small onion, sliced thinly

  1. Slice the chicken breasts open from one side and do not cut through so that you create a pocket. Stuff with goat's cheese.
  2. Use two slices of Parma ham for each breast to wrap up the opening so that the cheese doesn't leak out when cooking.
  3. Preheat oven to 200°C/fan 180°C/gas mark 6. Lay out the chicken breasts in a deep, non-stick baking tray lined with tin foil.
  4. Cook for five minutes and then lower the heat to 170°C/fan 150°C/gas mark 3 and cook for a further 20 minutes.
  5. Meanwhile, boil the baby potatoes until cooked but still firm. Remove and cut into thick slices.
  6. Cook the onion in a frying pan over a medium heat until transparent.
  7. Add the potatoes and cook until the potatoes brown a bit on both sides.
  8. Add torn pieces of Parma ham and cook a further two minutes. Season with salt and black pepper.
  9. Serve the chicken breasts with the potatoes on the side. Season the chicken with salt and pepper to taste.

Kitty Zhao

"This is my boyfriend's favorite hangover cure. It is also simple and quick for me to prepare and leaves minimal washing up afterwards. The goat's cheese compliments the chicken and adds the saltiness, tin foil keeps the chicken tender and moist. Perfect for Sunday lunch!"

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