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I was going to cook chicken stuffed with pesto & mozarella and wrap it in parma ham, but have been told that they don't want ham because of the salt content - any other ideas of what I can do, or is there a way I can still stuff the chicken & have it held together by something else?? (I don't have any string before anyone suggests that)

thanks

Cocktail sticks? It's what we use when we do stuffed chicken things - just shove a couple through each side - or wrap in foil for 1st 15 minutes?

great iklboo, will dig out some cocktail sticks, thanks very much (whilst you're there, any ideas what I can serve it with? they had potatoes last night...)

Butterfly the breast, (am assuming you are using breasts), place in a freezer bag and bash a bit with a rolling pin to flatten it by about half.

Marinate in lemon juice and garlic.

Pan fry (or grill if they are v health conscious), just adding a little salt and pepper to taste.If you have tarragon you can add a little as well.

You can make a quick sauce by throwing a glass of white wine in the pan when the chicken is done and reducing quickly.

I normally serve with stuffed mushrooms/peppers.

Rub the veg with olive oil.
Take two slices of stale granary bread, throw in food processor with good teaspoon of rosemary, black pepper.
Blitz to crumbs.
Mix in a little grated parmesan.
Stuff the veg and bake in hot oven for 20 mins.

Stir fry veg - mushrooms, peppers, chunks of onion etc
Savoury rice
Couscous

er, what does butterfly the breast mean? - I am veggie though so have a bit of an excuse..