Stuffed chicken with parma ham and mushroom sauce

Ingredients

• 2 chicken breasts
• 4 slices of Parma ham
• 10 leaves of baby spinach
• 200 g fresh mushrooms (about 10 medium mushrooms)
• 1 tbsp chopped parsley
• salt and pepper
• 8 new potatoes
• 1/2 medium onion
• olive oil

You may like

Stuffed crepes with béchamel sauce and ham

Preparation

• Lay the spinach leaves on the chicken breasts then put the ham on top of the spinach and roll it up tight.
• Firm it with 2 toothpicks on each side.
• In a pan put a tbsp of olive oil and when hot seal the chicken until golden. Turn the heat down and cook for 15 minutes until the chicken is cooked.
• Prepare the mushroom sauce by frying the chopped onion with a tbsp of olive oil and when translucent add the chopped mushrooms, salt and pepper and the parsley. Cook for 15 minutes.
  Whizz the mushrooms, leaving some aside for decoration and make a puree. Add 2 tbsp of olive oil to the sauce and stir it in.
• Cook the potatoes in cold salty water and boil for 35 minutes. Drain and serve it on the plate with the chicken which you can slice and accompanied with the sauce.
  Finish off the dish by sprinkling some olive oil on it.