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Chicken Wrapped in Parma Ham and Stuffed with Camembert

Parma ham is what the British call prosciutto, which fact was only recently acquired by one half of this team, thanks to other half! ‘We’ are so grateful to have discovered how beautifully Parma ham roasts up, whether providing a salty jacket for beef (as in Fillet of Beef and Mushrooms Wrapped in Parma Ham) or chicken, as here, where it partners perfectly with the mellow tang of Camembert. To make this almost effortless entree, you roast the chicken breasts at the same time as a medley of balsamic-laced vegetables and serve them together with buttery, parsley-speckled couscous. This is easy-but-elegant entertaining defined!

Chicken Wrapped in Parma Ham and Stuffed with Camembert

4 large skinless, boneless chicken breasts
7 oz. Camembert  cheese, cut into 4 slices
8 slices Parma ham (prosciutto)
4 small zucchini
4 small red onions
1 cup cherry tomatoes
1 garlic bulb, unpeeled and separated into cloves
balsamic vinegar
olive oil
1 ½ cups couscous
1 tbs. butter
1 ½ cups boiling water
2 tbs. finely chopped parsley

Heat the oven to 400°F.

Make a slit in the side of each chicken breast and stuff each with a piece of Camembert. Lay two pieces of Parma ham on a cutting board, slightly overlapping lengthwise, and place the chicken breast in the middle. Fold up the ends and place on a baking tray. Repeat with the remaining chicken breasts and drizzle them all with a bit of olive oil. Place in the oven and bake for 30-40 minutes, depending on the size of the chicken breasts.

Meanwhile, roughly slice the zucchini and the onions. Place on a baking sheet along with the cherry tomatoes and the unpeeled garlic cloves. Splash everything with balsamic vinegar and olive oil, add a bit of salt and pepper, and add to the oven with the chicken for 30 minutes, or until tender and caramelized.

When the chicken and veg are almost done, place the couscous in a bowl and add the butter and the boiling water. Let sit until all the water is absorbed, 2-3 minutes. Fluff with a fork and add the parsley. Serve the couscous alongside the roasted vegetables and the chicken breasts.

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