This is another one of those recipes in Joe Wicks’s third book that doesn’t have a photo which does annoy me. I like to have a visual representation of what it’s going to look like beforehand. However, it is not the most picturesque dish as you’ll soon find it.
Boil a saucepan of water to start.
Bash two chicken breasts on a chopping board between baking paper. This protects your side and I find cling film can be a bit flimsy. Hit them with a rolling pin until they’re as thin as you can get them. Mine were probably a tad too thick.
Season the top sides well.
On one side of each chicken breast, lay a folded slice of ham and some cheese. Don’t go too far to the edge else it ends up oozing it a little too much like mine. Press the other side over so you’ve got two folded chicken breasts with ham and cheese in the middle.
Melt butter in a large frying pan over a medium heat. Once it starts to bubble, lay both the chicken breasts in. Let these brown for up to five minutes.
When they’ve started to brown, flip the chicken and pour 100ml of chicken stock into the pan. Pop a lid on and let the whole lot continue cooking for another five.
Meanwhile, steam your favourite veggies in pan of boiling water. I used tender-stem broccoli and asparagus.
Remove the lid from the pan and check your chickens cooked throughout. If so, pour in 50ml of double cream and stir to combine all that lovely flavour.
Serve the chicken between two plates topped with the sauce alongside those healthy greens.
The ones tastier and more filling than it looks!