- 4 plump free-range chicken breasts
- 175g/6oz Cumberland sausagemeat
- 2 basil leaves, torn in half
- 2 sun-dried tomatoes, cut into halves
- 1 tbsp olive oil
- ½ lemon, juice only
- salt and freshly ground black pepper
- 150g/5oz Cumbrian air-dried ham (use Parma ham if none is available)
- simple green salad, to serve
- 500g/1lb 1½oz potatoes, grated
- ½ onion, grated
- salt and freshly ground black pepper
- 50g/1¾oz butter
- Preheat the oven to 180C/350F/Gas 4. Use a sharp knife to cut a pocket into the side of each chicken breast.
- Stuff a quarter of the sausagemeat into each chicken pocket and press a piece of basil and tomato into each breast.
- Drizzle a little olive oil, lemon juice and salt and freshly ground black pepper, to taste, over the chicken breasts and wrap each breast in the air-dried ham to form a neat roll. Wrap each bundle in aluminium foil, sealing each foil parcel.
- Bake in the pre-heated oven for about 30 minutes – to check the chicken is cooked, carefully unwrap the parcels and pierce the chicken with a metal skewer, if the juices run clear the meat is cooked all the way through. Rest the meat, still covered, for at least five minutes before serving.
- Meanwhile, make the rösti. Place the grated potato and onion in a large bowl and season well with salt and freshly ground black pepper. Tip the mixture into a tea towel and squeeze out the excess moisture with your hands.
- Divide the mixture into four equal-sized patties.
- Lightly grease four chefs' rings with butter and melt the remaining butter in a large frying pan. Divide the rösti mixture between the chefs' rings and fry over a medium heat for about ten minutes until golden-brown on one side. Remove the chefs' rings, turn over and cook until both sides are golden-brown on both sides.
- Serve each chicken parcel with a rösti and pour over any juices from the foil bundle. Serve with a simple green salad on the side.