Recipes
  • Haddock, Mussel, Bacon And Edam Chowder
  • Edam Bean Burgers With Tomato Relish
  • Marinated Edam Salad
  • Hot Melting Edam Bruschetta
  • Edam And Salmon Omelette Wraps
  • Edam And Sweet Tomato Chicken Parcels

  • You can use thinly sliced pancetta or rindless, streaky bacon for wrapping around the chicken.

  • If your pan isn’t ovenproof, transfer the chicken to a roasting tin.

SERVES 4

Prep 20 minutes
Cook 20 minutes

Ingredients

4 150g/5oz boneless, skinless free-range/organic chicken breasts

75g/2 ¾ oz Edam cheese (grated)

12 sweet antipasto cherry tomatoes or sun-blush tomatoes, roughly chopped

1tsp fresh thyme leaves

6 slices/85g pack Parma ham

for the Savoy Cabbage:

11/2 tbsp olive oil

1 large garlic clove, crushed

350g/12oz Savoy cabbage or spring greens, cored and very finely shredded

squeeze lemon juice
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Edam and Sweet Tomato Chicken Parcels

Chicken breasts stuffed with Edam 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.

  • Preheat the oven to 200C, 400F, Gas 6, fan oven 180C. 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.
  • In a small bowl, mix together the Edam, tomatoes, thyme and season well.
  • Spoon the Edam mixture into each chicken breast pocket. Fold over the flaps of the pocket and cover with the reserved chicken fillets to enclose the filling.
  • Wrap 1 ½ slices of Parma ham around each breast.
  • 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.
  • 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.
  • Slice each chicken breast in half on the diagonal and place on top of the cabbage. Serve straight away.