members recipes

Ingredients
serves 2
FOR THE CHICKEN BREASTS
2 chicken breasts
1 red pepper
2 slices of Parma ham
1 tbsp olive oil
salt and black pepper
FOR THE ASPARAGUS
10 asparagus spears, trimmed
salt and black pepper
FOR THE BASIL DRESSING
handful of basil leaves
1 tsp red wine vinegar
1 tsp dijon mustard
4 tbsp olive oil
salt and black pepper

Method
1. FOR THE CHICKEN BREASTS: Blacken the skin of the red pepper all over, using the flame from the hob. When blackened all over, wrap tightly in cling-film and leave for 5-10 minutes. After this time, remove the cligfilm and scrape away the blackened skin under running water. Cut off the top and the seeds should fall out easily. Cut in half lengthways. Cut the halves into slices, about 8 in total. Pound the chcicken breasts thin and then lay each breast onto a piece of cling-film and season. Lay the pepper slices across the centre of the chicken breats. Using the cling-film, roll the chicken breast up into a sausage shape and then twist the ends of the cling-film to tighten the shape of the 'sausage'. Bring a pan of water to the boil, and then reduce to a gentle heat. Add the chicken breats and poach for 10 minutes. When cooked, remove the chicken breasts and peel off the cling-film.Wrap
around a slice of Parma ham each and then heat the olive oil in a pan. Fry the chicken breasts until the Parma ham is crisp, turning all over. Once crisp, remove from the pan and slice into 4 slices each.
2. FOR THE ASPARAGUS: Add the asparagus spears to a pan of boiling water and boil for 2 minutes. Drain and refresh in ice water. Cook for a 1 minute in a frying pan with the oil. Season.
3. FOR THE DRESSING:In a mortar and pestle, grind all ingredients together, adding the oil last.
4. Lay the asparagus onto plates and then top with the chicken slices, Drizzle around the dressing.