Chicken Breasts in Parma Ham with Courgette Spaghetti
2 Free range Chicken Breasts
2 slices Parma Ham
350g Courgette Spaghetti
2 cloves Garlic (finely chopped)
1 Tbsp Lemon Juice
50g Parmesan (grated)
20g Fresh Mint Leaves
Even out the thickness of each chicken breast by butterflying the thickest section and flattening it out.
Wrap each breast in Parma Ham, season with black pepper.
Place a non-stick pan on medium heat, add a dash of olive oil and fry the breasts for about 4 minutes a side with the lid on to ensure they cook through. Set aside.
Place a wok on high heat, drizzle in 4 tablespoons of olive oil, add the garlic, the courgette spaghetti and a pinch of salt and pepper and fry, tossing every 30 seconds, until just softened.
Squeeze over lemon juice, throw in the mint, toss once more and spoon onto a platter.
Sprinkle over Parmesan and top with chicken breasts.