Small Parma chicken parcels with herbal sour cream mashed potatoes

Name: Small Parma chicken parcels with herbal sour cream mashed potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 TABLESPOONS Pine nuts; 1 collar flat leaf parsley; 1 large bunch/pot of basil; 3 TABLESPOONS good olive oil; 100 g Schmand; 7-10 Tbsp salt and pepper; 1.2 kg Potatoes; 3 Chicken fillets (approx. 150 g each); 250 g Mozzarella; 12 discs Parma ham; 2-3 TABLESPOONS Oil; 1/4 l Milk

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 TABLESPOONS Pine nuts
1 collar flat leaf parsley
1 large bunch/pot of basil
3 TABLESPOONS good olive oil
100 g Schmand
7-10 Tbsp salt and pepper
1.2 kg Potatoes
3 Chicken fillets (approx. 150 g each)
250 g Mozzarella
12 discs Parma ham
2-3 TABLESPOONS Oil
1/4 l Milk

Directions

1
For the herbal sour cream, roast the pine nuts in a pan without fat and remove them. Wash the parsley and basil, shake dry and pluck off the leaves. Put 24 basil leaves aside.
2
Put the rest of the herbs, pine nuts and olive oil into a tall mixing bowl. Puree with a hand blender. Stir in sour cream. Season to taste with salt and pepper.
3
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
4
Meanwhile wash the meat and pat dry. Cut each fillet crosswise into 8 slices. Place the slices next to each other on the work surface. Season with salt and pepper. Cut mozzarella into 12 slices.
5
Place 2 basil leaves on one half of each fillet slice. Cover with the rest of the fillet slices.
6
Wrap 1 slice of ham tightly around each stack, taking care not to tear the ham. Heat the oil in a large frying pan. Fry the ham parcels in it over medium heat for 10-12 minutes while turning.
7
In the meantime warm up the milk. Drain potatoes and mash immediately. Stir in hot milk. Season to taste with salt. Add herb pesto loosely to the mashed potatoes. Serve with the cordon bleu packs.