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Ingredientes
- 3 kg , (6 1/2-11lb) free, (3 to 5) range chicken, boned (get your butcher to do this)
- 2 lrg Chicken breasts
- 4 x Thin slices parma ham
- 1 x Glass dry white wine
- 1 Tbsp. Extra virgin olive oil
- 100 gm Pecans, (3 1/2oz)
- 100 gm Apricots, (3 1/2oz) Salt and pepper For the oregano pesto
- 4 tsp Fresh oregano
- 2 Tbsp. Fresh parsley
- 2 x Cloves garlic
- 2 Tbsp. Toasted pine nuts
- 2 Tbsp. Extra virgin extra virgin olive oil
- 3 Tbsp. Freshly grated parmesan cheese
- 1 pch salt and grind of pepper
Direcciones
- Pre-heat the oven to 200 C/400 F/gas mark 6
- To make the pesto, blend all the ingredients but the cheese in a small blender. Blend till smooth, then stir in the parmesan.
- Spread half the pesto on the inside of the flattened carcass of the boned bird. Layer with pecans and apricots. Wrap the chicken breasts in 2 slices of the parma ham amd place these centrally on the pesto.
- Now spread the remaining pesto on top of them. Wrap the boned bird around these to make a neat joint. Put the joint in a terrine or possibly 900g
- (2lb) loaf tin. Pour around the wine, brush the breasts of the bird with extra virgin olive oil and season with salt and pepper. Cover loosely with foil. Roast for 1 1/2 hrs, removing the foil and basting after 1 hour. Baste 20 min later.
- Remove from the oven and leave to cold in the tin, then chill overnight. Remove from the tin, place on a board and cut across into slices about 2 1/2cm (1 inch) thick. Drizzle with a little extra virgin extra virgin olive oil and scatter the plate with fresh coriander and flat leaf parsley. Serve with a wedge of lemon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 193 | |
| Calories from Fat 129 | 67% |
| Total Fat 14.8g | 19% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.04g | |
| Cholesterol 24mg | 8% |
| Sodium 72mg | 3% |
| Potassium 180mg | 5% |
| Total Carbs 3.6g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.59g | 1% |
| Protein 9.11g | 15% |
