2 minute walk/3 minute jog/ 6 times
(Approx 415 kcal per serving)
2 skinless and boneless chicken fillets
1 tsp olive oil (5g)
2 thin slices of Parma or cooked ham (all excess fat removed)
25g Cheddar cheese
25g fresh white breadcrumbs (or use dried white breadcrumbs known as panko)
200g baby new potatoes
200g frozen peas
freshly ground black pepper
Preheat the oven to 200C / 400F / gas mark 6. Put the breadcrumbs on a plate and season with plenty of freshly ground black pepper.
Cut each chicken fillet in half horizontally then brush one side with oil and place that side down on the breadcrumbs. Place a piece of the ham on each piece of the chicken and grate over the cheese, then season with plenty of freshly ground black pepper and roll up to enclose the filling. You will end up with two chicken & ham roll ups.
Secure each chicken & ham roll up one with a toothpick, then arrange in a small baking tin lined with parchment paper. Place in the oven and bake for 25-30 minutes or until the chicken is cooked through and tender and the breadcrumbs are golden brown.
Meanwhile, steam the potatoes using a petal steamer in a saucepan over a medium heat for 15-20 minutes until tender. About 5 minutes before you are ready to serve put on the peas in a pan of boiling water and cook for 3-4 minutes over a medium heat until tender, then drain. Arrange the chicken roll ups on plates with the steamed baby potatoes and peas to serve.
The chicken roll ups can be made up to 3 days in advance and kept covered in the fridge ready to cook or they can also be frozen for up to one month very successfully. Simply leave to thaw out overnight in the fridge before cooking.