Parma Chicken Summer Style
Summer is my favourite time of the year. This past week in Denmark the weather has been incredible, and all I have been wanting to do is eat ice cream and grill my dinner. The only issue with that would be grilling. We do not have a grill, which means we need to come about our grill-fix some other way. In the heat (and when grilling is not an option), I find poultry and fish to be my go-to meals. This chicken dish was actually made on scrap items in my fridge, but it turned out delicious. This recipe is for 2 people. We had asparagus and potatoes in the fridge, which I turned into our side dishes. Additionally I found a bit of sour cream, which could be used as dipping. All in all… A well thought through dinner (or at least it seemed that way).
- 2 organic chicken breasts
- 4 slices of parma ham
- 100g mascarpone
- 2 tsp oregano
- 1/2 bundle fresh asparagus
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- Salt and pepper
- 200g small fresh potatoes (with the skin but scrubbed)
- 2-3 tbsp olive oil
- 1 tsp rosemary
- Salt and pepper
- Start by turning your oven to 200°C over and under heat
- Then wash your potatoes and cut them into wedges
- Place the potatoes in a plastic bag and add olive oil and spices
- Mix everything in the bag very well by closing the bag and shake it
- Put the potatoes in an oven proof dish and place them in the pre heated oven for 40 minutes
- During the first 20 minutes prepare your chicken
- Mix the mascarpone with oregano and rub it onto the chicken
- Wrap each chicken breast (2) with 2 slices of parma ham
- Place them in another oven proof dish and once the timer hits 20 minuts remaining on the potatoes you put the chicken next to them
- Then, rinse the asparagus and cut off the bottom bit
- Chop the garlic
- Once 10 minutes remain on the oven clock put olive oil in a frying pan and turn it on
- Add garlic
- Add asparagus and spice it
- Fry the asparagus until the clock runs out
- Serve and enjoy!
As mentioned previously I had some sour cream which was out dressing/dip. I added a bit of dijon mustard to the sour cream, salt and pepper, and chives. It has a little kick to it, but it is fresh and goes well with the meal.
This is a rather simple recipe, but sometimes simple is good. It takes time, but the actual “doing” is minimal. Once everything is in the oven it more or less takes care of itself. This is perfect for summer evening where sitting on the balcony enjoying the evening sun sounds a lot more fun than slaving away in the kitchen. We do not have AC, and as such our apartment becomes a sauna when it hits 25 degrees outside. Danish housing really is not built for high temperatures, but I will never complain. Heat, sun, and a blue sky… I love it.