Chicken breasts stuffed with a tasty garlic flavoured butter, wrapped in Parma ham and cooked in stock for rich and tender results. Delicious served with puy lentils flavoured with olive oil and Herbes de Provence.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Cut a slit into the side of each chicken breast to form a pocket and then open out to form a butterfly.
In a bowl mix together the butter and Perfect Shake Garlic Italian Special Blend. Spread the butter mixture inside the opened chicken breast and roll back up.
Wrap 2 slices of ham around each chicken breast and secure with a cocktail stick. Place the chicken breasts in a small ovenproof dish and pour over the chicken stock.
Cover with foil and bake for 35 minutes or until cooked through, removing the foil for the last 10 minutes.
Meanwhile, boil the lentils in unsalted water for 15-20 minutes. Drain and return to the pan. Toss with the oil and Herbes de Provence. Spoon onto plates. Place the chicken on top and drizzle over the cooking juices.
Serve with grilled, halved tomatoes.