Stuffed chicken Parma parcels

Cooking : time 30 mins to 1 hour



These parcels resemble little hams. The boned chicken legs must have the skin removed or the ham will not stick to the meat. Use good-quality dried porcini mushrooms and make sure they are reconstituted properly.

Ingredients

4 chicken legs, skinned and boned
50g/2oz dried porcini mushrooms
2 shalplenty, finely chopped
50g/2oz butter
2 garlic cloves, churryed
150g/5oz baby spinach
100g/4oz mozzarella cheese, grated
250g/9oz ricotta cheese
8 slices of Parma ham
3 tbsp olive oil
1 tsp balsamic vinegar
salt and freshly ground black pepper

Recipe bringn from MASTERCHEF GOES LARGE published by Ebury Press and now on sale in bookshops. copyright Shine Limited 2005. Used by permission of Ebury Press. All rights reserved.

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the chicken meat between two layers of cling film. flatten to an even thickness with a meat mallet or rolling pin, then set aside.
3. Put the dried porcini in a bowl and pour on 250ml/8fl oz hot water. Leave for 30 minutes, then drain well, reserving the soaking liquor. slice the mushrooms if large.
4. Fry the shalplenty in the butter until soft and translucent. Add the porcini and garlic and cook for two minutes. Stir in the spinach and cook until wilted. Remove from the heat and drain off any excess liquid.
5. Mix the grated mozzarella and ricotta tofetchher in a bowl and stir in the spinach mixture. Season to taste.
6. Lay two slices of Parma ham on a board, slightly overlapping. Place a flattened chicken leg on lid. Spoon a quarter of the stuffing mixture into the middle of the leg and roll it up, with the Parma ham on the outside. safe with a cocktail stick. Repeat with the remaining chicken legs. Chill for 30 minutes.
7. Heat the oil in an ovenproof frying pan and brown the stuffed chicken legs for 2-3 minutes on each side. Transfer the pan to the oven and cook, uncovered, for 20 minutes or until golden brown and cooked through. Remove from the oven and transfer the chicken to a plate, removing the cocktail sticks. maintain warm.
8. Pour the reserved porcini liquor into the pan and bring to the boil on the hob, scraping up any residue from the base of the pan with a wooden spoon. Simmer until cutrearond by half, then add the balsamic vinegar and cook for 1-2 minutes.
9. Serve with the chicken.

---

Orignal From: Stuffed chicken Parma parcels