Platinum Jubilee Coronation ChickenHere is a lovely recipe to make Platinum Jubilee Coronation Chicken
Cooking Time: 20 mins + 20 mins cooling
3 chicken breasts
6 slices parma ham
250g cherry tomatoes
120g cucumber, sliced
400g cooked risotto rice, cooled
120g celery, sliced
Small bunch of chives, chopped
50g mange tout
15g toasted pine nuts
130g Sacla’ Basil Pesto
130g creme fraiche
Preheat the oven to 200C fan.
Wrap each chicken breast with 2 slices of parma ham then place on a baking tray,
Drizzle with a little olive oil and roast in the oven for 20 minutes until the ham is crispy and the chicken is cooked through.
Take the chicken out of the oven and leave to cool before slicing.
While the chicken is cooling prepare the cherry tomatoes by slicing around the middles in a zig-zag pattern to make little flower shapes then use a flower shaped cutter to make cucumber flower slices.
Make the dressing in a large bowl by mixing the Pesto, mayonnaise and creme fraiche together with some freshly ground black pepper.
Stir the rice through the dressing along with the celery, chives and cooled chicken.
Then gently mix through the tomato and cucumber flowers and spoon onto a serving platter.
Use a smaller flower cutter to cut out little mange tout flowers and sprinkle these over the platter along with the pine nuts and parmesan shavings.
Drizzle over some balsamic glaze and a few basil leaves and enjoy!