Method

Make a small incision in the thickest part of each chicken breast, being careful not to cut all the way through but allowing enough room for the stuffing

• 4 skinless chicken breasts

Divide the cranberries into 4 equal portions and stuff into the incision of each breast. Season the chicken with a pinch of salt and pepper and arrange 2-3 basil leaves on top of each breast

• 3 1/2 oz of dried cranberries
• 1 pinch of salt
• 1 pinch of pepper
• 1 bunch of basil

Wrap a slice of Parma ham around each breast, ensuring you cover the basil and the opening of the incision. Wrap each breast tightly in cling film and place in the fridge

• 4 slices of Parma ham

Reheat the oven to 190˚C/gas mark 5
Remove the stem from the cauliflower and cut into quarters. Using a small sharp knife or your hands, break the cauliflower up into small florets

• 1 cauliflower

In a large bowl, combine the vegetable oil, salt, garlic and cauliflower. Toss to coat the florets and spread out on a baking tray

• 1 tbsp of vegetable oil
• 1 pinch of salt
• 1 garlic clove, peeled and crushed

Place into the oven for 20-25 minutes until tender and browned at the edges
Meanwhile, add the breadcrumbs, parsley, thyme, oregano, olive oil and Parmesan to a bowl and mix well

• 4 1/4 oz of breadcrumbs
• 2 tbsp of flat-leaf parsley, chopped
• 1 tsp thyme
• 1 tsp dried oregano
• 3 tbsp of olive oil
• 1 1/16 oz of Parmesan

Once tender, remove the cauliflower from the oven and toss with the crumb mixture. Place back on the baking tray and set aside. Increase the oven temperature to 220˚C / gas mark 7
lace a heavy-based pan over a high heat and add olive oil. Once hot, add the chicken breasts and cook until golden, approximately 2-3 minutes. Turn and repeat to cook the opposite sides

• 1 tbsp of olive oil

Transfer the breasts to an oven dish and bake for 10–12 minutes, or until the chicken is cooked through. 5 minutes before the chicken is ready, return the cauliflower to the oven
Remove the breasts and cauliflower from the oven and divide onto 4 plates. Serve immediately