Chicken Kiev and Prosciutto di Parma Traybake

Serves 4 Starters and mains

Sponsored by Prosciutto di Parma.

There are only four ingredients required to create the perfectly balanced sweet and salty flavour of the world-renowned Prosciutto di Parma: Italian pork, air, salt and time.

Enjoyed for centuries by countless people, from iconic historical composer Gioachino Rossini to Countess Maffei, they’ve barely changed the way Prosciutto di Parma has been made, using a method dating back to Roman times.

Made only in the hills surrounding Parma in the Emilia-Romagna region of northern Italy, the craftmanship involved has been handed down for generations. Prosciutto di Parma is cured for at least a year and creates an appetising delicacy that is naturally rich in protein and amino acids. It’s a natural choice, too – with the only addition being salt, which helps create a premium-quality meat that is tender, smooth and rich in flavour.

As a Protected Designation of Origin (PDO) product, the traditional Prosciutto di Parma is safeguarded with passion to ensure its quality at every stage of production, down to the slicing of this paper-thin ham, which all occurs in the Parma region. Only hams bearing the Ducal Crown – a title worthy only after passing strict regulations – can be branded as Parma. The result is a luxurious product with a distinctively delicious taste.

Extremely versatile it can be used in an array of dishes, from breakfast through to dinner, to enhance flavours or simply as a tasty snack on its own. Prosciutto di Parma makes the perfect companion for a classic antipasti sharing platter for any social occasion – try with fruits such as melons or figs, for a sweeter alternative. In this recipe, we use the thinly sliced ham to wrap around chicken breasts for a simple yet flavoursome dish with plenty of zest. We recommend serving the traybake with a sparkling or fruity wine to complement the salty flavours of the Parma ham. Pre-sliced packages of Prosciutto di Parma can be brought in all UK supermarkets and local delis.

To discover more about the history of Prosciutto di Parma, visit prosciuttodiparma.com

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Method

Preheat the oven to 220C/200C F/Gas 7. Slice the potatoes around 5mm thick and tip into a large roasting tray. Add the olive oil and garlic and season well. Mix well with your hands and spread out to an even layer. Tuck in the lemon slices and pop in the oven to roast for around 20 minutes, until the potatoes are tender.

Meanwhile, beat together the mascarpone, lemon zest, tarragon, adding salt and pepper, to taste. Cut a slit in the side of each chicken breast, ensuring that you don’t pierce through to the other side. Using your fingers, make a pocket and stuff the mascarpone mix inside. Lightly season the chicken breasts, then wrap 2 slices of Prosciutto di Parma around each, covering the pocket tightly.

Remove the potatoes from the oven, gently toss through the beans, then top with the chicken. Pour the stock over potatoes and drizzle the chicken with a little oil, then return to the oven for around 20 minutes until the chicken is cooked through and the beans are tender. Serve sprinkled with a little extra tarragon.