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Parma ham-wrapped chicken with spicy pomegranate dip

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by James Martin

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the chicken, wrap the chicken fillets in the parma ham and place onto a baking sheet. Transfer to the oven and bake for five minutes, or until hot all the way through.

  3. To make the pomegranate dip, place the pomegranate seeds, sugar, vinegar, chilli flakes and oil into a small saucepan and simmer for 3-4 minutes. Remove from the heat, stir in the remaining dip ingredients and pour into a small dipping bowl.

  4. To serve, place the chicken fillets onto a serving plate with the dipping sauce alongside and garnish with coriander.

Ingredients

For the chicken

  • 2 cooked chicken fillets
  • 2 slices parma ham

For the spicy pomegranate dip

  • ½ pomegranate, seeds only
  • 2 tbsp caster sugar
  • 1 tbsp white wine vinegar
  • pinch dried chilli flakes
  • 2 tsp vegetable oil
  • 1 tbsp water
  • 1 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh mint
  • fresh coriander, to garnish

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