It feels like magic how good these simple stuffed chicken recipes are, and they are ready in a flash.
I had this recipe in my repertoire for years and it was ready for a reinvention. So, I thought what could go better with spicy jalapenos than our Filthy Fit Lemonero cashew butter. The acidity of the lemon balances the hot jalapeno peppers and the saltiness of the Parma ham.
I suggested making a bulgur-quinoa mix with green beans as a side but feel free to swap those to rice and broccoli or anything else you prefer.
If you don’t like piquant foo\d, try this recipe leaving out jalapenos. I promise it will be super yummy even without them.
Ingredients for 2:
2 chicken breast fillets
2 tablespoons Filthy Fit Lemonero cashew butter
2 slices of Parma ham
Jalapeno to taste – I usually put 2 slices in each chicken.
Sea salt & black pepper
2 tbsp olive oil
50 g bulgur & 30 g quinoa mixed
A bunch of green beans
1 tbsp butter or oil
Preheat the oven to 180 degrees C.
Take the chicken breasts, season with salt and pepper, then cut them open sideways – this is called butterflying the chicken.
Fill both breasts with Lemonero cashew butter and a few thin slices of jalapeno. Close the chickens, cover with a slice of Parma ham, and place them on a roasting tin lined with baking parchment to prevent sticking. Drizzle a bit of olive oil on the top and roast for 20 minutes.
While the chicken is getting ready in the oven, cook the bulgur and quinoa mix in lightly salted boiling water for 15 minutes and braise the beans on butter for 5-8 minutes in a pan over medium heat.