• 2 Skinless chicken breasts
  • 7 Slices of Parma ham
  • 2tsp Runny honey
  • Salt and pepper

For the sauce

  • 200g Crème fraiche
  • 2tbsp Fresh green pesto
  • A squeeze of lemon juice


  • STEP 1

    Place the chicken breasts on a board, cover with clingfilm, then bash with a rolling pin until they are slightly thinner. Remove the clingfilm and slice each breast into 7 goujon-shaped strips.

  • STEP 2

    Cut each slice of Parma ham in half. Wrap each goujon in a piece of ham, then place on the baking tray.

  • STEP 3

    Drizzle over the honey, then roast for 10 minutes, until the chicken is cooked through and the ham is crisp.

  • STEP 4

    Mix the sauce ingredients and season. Serve hot (heated through in a small saucepan) or cold with the crisp goujons.

Extra tasty served with sweet potato wedges.

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