Parma ham


Description:
Prosciutto (English pronunciation: /prəˈʃuːtoʊ/,[1], Italian ham) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
Commonly associated with Friuli and Emilia, the most renowned and expensive legs of prosciutto come from central and northern Italy, such as those of Parma, and San Daniele, in Friuli-Venezia Giulia. It is also well known in Croatia (Dalmatia, Croatian Littoral, Lika and Istria), parts of western Slovenia (Kras, Vipava Valley), Herzegovina, Montenegro (Njeguši) and Serbia (Zlatibor and Užice) where it is known as pršut/a.
Country of Origin:
Italy
How to make "Parma ham" (Recipe):
Ingredients
4 x 125g (4½ oz) boneless chicken breasts, skinned
3tbsp pesto
4 sun-dried tomatoes, drained of oil and sliced
8 thin slices Parma ham
1tbsp olive oil
Method
First preheat the oven to 200ºC (400ºF, gas mark 6). Next spread the chicken breasts out on a board and, with a sharp knife, make a small slit in the top of each one to create a 'pocket'.
Spread the inside of the pocket with the classic pesto and layer the sun-dried tomato slices onto each chicken breast.
Wrap each chicken breast with two slices of Parma ham and put them on a baking sheet.
Finally drizzle each one with oil and bake them in the oven for 20-25 mins or until the chicken is cooked through.





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