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A light summer evening meal for two

I can’t resist sitting in the garden for tea, especially when we have such light and warm evenings. There is something very relaxing about sitting outside with a glass of wine listening to the buzzing Bees and Swallows whizzing past catching fly’s or the House Martins chatter coming from the nest above. Having nearly finished landscaping our garden, with most of our flowers out in full bloom we seem to have attracted a variety of wildlife – including some rather more annoying ones like Russell! He’s the Crow who at 4am each morning sits proudly and squawks at our bedroom window after emptying one of our entire bird feeders!!

lemon and basil stuffed chicken

 Lemon and Basil Stuffed Chicken Breast Wrapped in Ham


1/2 small bread roll whizzed into fresh breadcrumbs
4 tablespoons olive oil
1/2 tsp garlic granules /paste
1 tsp dried basil or handful of chopped fresh
good squeeze of lemon
handful of grated parmesan
2 skinless and boneless chicken breasts
4 slices of smoked ham
1 round of buffalo mozzarella
10 cherry/plum tomatoes


Pre-heat the oven to 180 fan 160. In a small bowl mix together the bread crumbs, olive oil, garlic granules, basil, lemon and parmesan.

Butterfly slice each the two chicken breasts and place a third of the breadcrumb mix followed by half of the mozzarella to form a stuffing. Fold the chicken breast and wrap each one with two pieces of smoked ham over lapping across the middle. Place the wrapped breasts side by side so they fit quite snug into an oven safe dish. Scatter the tomatoes around the sides followed by a scattering of the rest of the breadcrumb mix over the top of each breast. place in the oven for 25-30 minutes until the chicken is fully cooked through. Serve on a bed of mixed salad leaves and a warm sliced ciabatta. Enjoy! 🙂

P.s dont forget a large glass of chardonnay goes perfect…

lemon and basil stuffed chicken