Pesto Butter Chicken

A CRUNCHY OUTTER AND CREAMY, FLAVOURSOME CENTRE. aLL SERVED WITH A CREAMY SCOTISH, POTATO FARL. THIS RECIPE GOES PERFECTLY WITH SWEET RED CABBAGE AND APPLE AND CREAMY BREAD SAUCE!

1. 1

   1. Preheat the oven to 180.C (200.C fan)
   
   2. Combine the garlic, pesto and butter in a bowl and stir well
   
   3. Slice each chicken breast down to middle without cutting all the way through, so that it opens like a book. Fill each chicken breast evenly with the pesto mixture.
   
   4.Sprinkle the stuffing mix on to a large plate and then roll each chicken in this and transfer to a clean plate.
   
   5.Sprinkle the top of each ckicken breast with the cheese and wrap in a piece of bacon or parma ham. Secure with a cocktail tail stick.
   
   6.Place the chicken in a small roasting tin and cook on the middle shelf of the oven or approximatly 45mins, or untill cooked through.
   
   7. When approximately 10mins are left, start the potato farl. Mash up the potato in a mixing bowl with a table spoon of flour and a dash of milk and 3tsp butter untill a smooth texture is achived. Season with salt and freshly groud black pepper.
   
   8. Split dough into eight and roll out into equal squares of about 2mm thick. Dust with flour and set aside.
   
   9. Heat a small knob of butter in a small frying pan or omlete pan and cook two farls in the pan for 1-2minutes each side, untill browned. Set aside, and move onto the next two untill all are cooked through.
   
   10. Remove the chicken from the oven and place on a warm plate
   
   11. Pre-heat the grill to high and when hot put the farls on the grill pan along with the four pieces of parma ham.
   
   12. Turn the farls after approximatly two minutes or when slightly crips on the outsides. Remove and add to the plates with the chicken
   
   13. When parma ham is cooked remove this too, it should take about 5minutes, but wait untill crispy but not burnt.
   
   14. Serve the parma ham on top of the farls and then the chicken on top of that. Serve with peas, mushrooms, bread sauce and brased red cabbage with apple.
   
   13. Remove the