Vermeer
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Sweet Tomato Chicken Parcels with Vermeer cheese

  • Chicken breasts stuffed with Vermeer cheese, semi-dried tomatoes and wrapped in Italian Ham. This is a great entertaining recipe as it can be prepared ahead and cooked last minute. Serve with a healthy stir-fry of Savoy cabbage flavoured with a little garlic, olive oil and lemon – it’s the perfect accompaniment.

Chicken breasts stuffed with Vermeer cheese, semi-dried tomatoes and wrapped in Italian Ham. This is a great entertaining recipe as it can be prepared ahead and cooked last minute. Serve with a healthy stir-fry of Savoy cabbage flavoured with a little garlic, olive oil and lemon – it’s the perfect accompaniment.

Serves 4

Preparation Time: 20 minutes
Cooking time: 20 minutes

Ingredients


4 150g/5oz boneless, skinless chicken breasts
75g/2 ¾oz Vermeer cheese, grated
12 sweet antipasto cherry tomatoes or sun-blush tomatoes, roughly chopped
1 tbsp fresh thyme leaves
6/85g slices Parma ham for the Savoy Cabbage

for the Savoy Cabbage:

1 1/2 tbsp olive oil
1 large garlic clove, crushed
350g/12oz Savoy cabbage or spring greens, cored and very finely shredded squeeze lemon juice

Method

  1. Preheat oven to 200C, 400F, Gas 6. Remove the small fillet from the underside of each chicken breast and set to one side. Using a sharp knife make a vertical cut down the length of each chicken breast, but not all the way through to form a pocket.
  2. In a small bowl, mix together the Vermeer cheese, tomatoes, thyme and season well with salt and pepper.
  3. Spoon the mixture into each chicken breast pocket. Fold over the flaps of the pocket and cover with the reserved chicken fillets to enclose the filling.
  4. Wrap 1½ slices of Parma ham around each breast.
  5. Heat a non-stick frying pan or griddle pan, lay in the chicken and sear for 2 minutes each side until golden. Transfer to the oven and cook for 12-15 minutes or until the chicken is cooked through.
  6. Just before serving, heat the olive oil in a wok, add the garlic and fry gently for 30 seconds. Add the cabbage and stir-fry for 2-3 minutes until just wilted but still retaining a bite. Season well adding a squeeze of lemon juice. Divide in the centre of 4 warm serving plates.
  7. Slice each chicken breast in half on the diagonal and place on top of the cabbage. Serve straight away.

Cook's Tips

  • You can use thinly sliced pancetta or bacon for wrapping around the chicken.
  • If your pan isn't ovenproof, transfer the chicken to a roasting tin.

Rembrandt

Rembrandt

Extra matured with
a rich flavour

 

Vincent

Vincent

Sweet tasting, rich
fully ripened

 

Vermeer

Vermeer

Delicate taste, with
less fat & salt

 

Frans Hals

Frans Hal

Extra matured
goat's cheese