Apologies for the huge delay in posting this! My laptop lead broke, and then I was pretty ill last week and blogging was the last thing on my mind!
This was a meal I made a couple of weeks ago now and it was absolutely delicious. Everything cooking in one pan made it a lot easier, all the juices merged together, and this was my first time ever eating anchovies! They freaked me out a little. All the little bones. But they added so much flavour to the entire dish. So salty! How have I never tried this before, I am an absolute salt fiend.
– 2 skinless chicken breasts
– 1 bunch asparagus
– 4 rashers parma ham
– 250g cherry tomatoes
– small tin of anchovies
– thyme, sea salt, ground black pepper to season
– olive oil, small knob of butter, splash of water
Place a large pan on a high heat. Lay your chicken breasts flat and cut three incisions into each one, going all the way through the chicken but leaving around 1cm attached at the top. Season with a pinch of salt and pepper.
Snap the woody ends off of the asparagus. Add a small amount of olive oil to your pan, then add the chicken, parma ham, and asparagus. Cook for 15 minutes, (or until the chicken and asparagus are cooked through) turning halfway. When the parma ham is crispy, place it on top of your chicken.
Moving everything to one side of the pan throw in your tomatoes, anchovies and butter. Add thyme – or whichever herbs you wish to use – to your pan. Reduce to a low heat and add a splash of water to help make a sauce. Leave to thicken for a couple of minutes.
This recipe was adapted from a Jamie Oliver recipe and the original can be found here.