recipe comes from Valentina
Harris.Valentina is an authority on Italian
food and food culture and a respected member of
the International Association of Culinary Professionals.
In 1984, Valentina published Perfect Pasta and
has since gone on to publish many more books on
has featured regularly on TV and her latest cookery
series for the Carlton Food Network, Cucina
Valentina, is filmed in Tavernelle,
Italy, where she rums her owm cooking school providing
wonderful week long holidays where guests can
relax and increase their culinary knowledge.
chicken breasts, boned but with the skin left
4 thin slices prosciutto crudo
2 cloves garlic, peeled and sliced thinly
1/4 tsp dried thyme or 2 large sprigs fresh
3 tbsp soft goats cheese such as Caprino
3 tbsp extra-virgin olive oil
1 large red or yellow pepper, seeded and sliced
4 tbsp chicken stock
sea salt and freshly ground black pepper
a large handful of fresh basil leaves, torn
a small, sharp knife, cut a slit down the side
of each chicken breast to form the breast into
a pocket. Tuck 2 slices of prosciutto inside
each breast. Add half of the sliced garlic,
the thyme and half the cheese, dividing these
evenly between the two chicken pockets. Fasten
the chicken pocket, using either cook’s string
or wooden skewers.
a large frying pan heat 2 tbsp of the olive
oil until very hot. Add in the chicken parcels,
skin side-down, and fry for 5 minutes. Turn
over and fry on the other side for a further
in the remaining garlic and sliced red pepper.
Add in the stock and season with salt and freshly
ground pepper. Bring to the boil, reduce heat,
cover and simmer for 5 minutes until the chicken
is cooked through.
the chicken parcels from the pan and set aside,
keeping warm. Add the remaining goat’s cheese
to the pepper mixture. In a food processor or
blender blend the pepper mixture until smooth.
Heat the sauce through.
the pepper sauce among two serving plates. Top
with chicken parcels, sprinkle over torn basil
and serve at once.