- 1 chicken thigh, bone removed
- 50g/2oz cambozola cheese
- 2 slices Parma ham
- ½ sweet potato, peeled and cubed
- 300ml/10fl oz boiling water
- 25g/1oz butter
- 50ml/2fl oz double cream
- Salt and freshly ground black pepper
- 1 tbsp fresh chopped parsley
- 2 tbsp olive oil
- ½ onion, sliced
- 150g/6oz broccoli, sliced
- ½ tsp chilli flakes
- Preheat the oven to 200C/390F/Gas 6.
- For the stuffed chicken, place the chicken on a board and flatten out. Place the cheese in the centre of the chicken and wrap the chicken around it. Wrap the Parma ham wrap around the chicken to make a parcel.
- Heat a non-stick pan and fry the chicken until golden. Place into the preheated oven and cook for 12 minutes.
- For the sweet potato mash, boil the sweet potato in the water for 8 minutes, or until tender. Drain and mash then add the butter, cream, seasoning and chopped parsley.
- For the stir fried broccoli, heat a wok and add the oil. Add the onions and cook for four minutes.
- Add the broccoli and chilli and cook for a further five minutes.
- To serve, place the mash on the middle of the plate and top with the chicken. Serve the broccoli on the side.