hi guys welcome to the Ministry of food
I got a beautiful beautiful chicken
recipe it’s going to blow you away it’s
delicious it’s tasty it’s exciting I
want to show you exactly how to do it
what the critical points are and how you
can be absolutely brilliant so what I’ve
got here is some thyme you literally
only need that much of time but you can
buy them in all the supermarket’s
you could use rosemary we’ve got some
Parma ham here which you can get in all
the supermarkets I’m using Parmesan but
absolutely you could use a cheddar
cheese and some free-range chicken you
could use our SPT a freedom food chicken
free-range organic so if you’re going to
cook this dish with RSPCA freedom food
chicken this comes in about two pound a
year portion which i think is nice and
reasonable i’ve got a nice large pan I’m
going to put it onto a medium heat what
you want to do is get a clear surface
get your cling film rip it off and then
I’ll do another layer because you don’t
want it to care do it about two foot
long okay if you look at a chicken
breast right you’ve got a thick end here
which is about an inch thick for a
regular to underground portion and then
you’ve got a thin bit here which is
about a centimeter just over in
thickness now the thing is a lot of
people are worried about cooking chicken
you know this chicken dish that I’m
going to do will cook in about seven
minutes and I’ll show you how to check
exactly if it’s cooked but you don’t
want to overcook your chicken
don’t fall for it I’ll show you exactly
out get it perfect now what I need to do
is make that thick end as thin as that
end so what I want to do is lay the
chicken on here like this I’m then going
to fold the cling film over the chicken
like that right and then using a pan or
something flat and heavy or you could
use a little rolling pin right just bash
the chicken
what you’re doing is it’s going to
flatten out and it’s going to cook nice
and quick
now once you Fang the chicken out if you
look here you can see it’s the same
thickness all the way along here now I’m
going to show you just how to do this
get yourself literally one sprig of
thyme like this you could use rosemary
and just put that around the chicken
like this this is going to give it
flavor beautiful flavor don’t worry
about time if you’ve never used it don’t
think it’s like finicky or anything like
just a tiny bit makes a huge difference
then I’m going to use the Parmesan
cheese you hardly need any it’s
literally to season it and to stick it
to the hand that we’re going to add
flick surely 10 grams of parmesan get it
on the actual chicken and then you can
put a little pinch of pepper and if
you’ve got a grater you know again a
nice little tip is lemon zest right
just a tiny just literally that much
that pathetic amount of lemon zest will
make all the difference
now Parma ham get me get it everywhere
it’s basically a cured leg of ham you
can get it in these little sachets like
this just want to peel it off like this
and what this is gonna give the dish is
obviously a great flavor but it’s gonna
give it a crisp eNOS right I’m gonna lay
this Parma ham over the meat like this
now what’s quite critical at this point
is that when you put this Parma ham on
the chicken you kind of want it to cover
up all the cheese and the meat so if you
got like a bit of chicken that’s poking
out like that that’s you might need to
use another half a slice depending on
the size of the Parma ham so I’m just
gonna put a third slice on here guys or
half a slice just like that
now when you’ve done that that’s what
you got you got a beautiful equally thin
piece of chicken seasoned with the
pepper the herbs and lemon zest the
parmesan you got this ham on top right
once you’ve done this you will do it
again and again and again we want to put
a little olive oil in the pan you could
cook four portions of this at one time
absolutely I’m going to show you one
right now I’m just going to literally
put the chicken in and the ham I’m
cooking it on a medium heat not on an
aggressive heat a medium heat so
actually preparing the chicken takes
about three minutes per chicken breast
you notice if you’re doing four it’s
gonna take about 10-12 minutes don’t
walk away don’t start jamming a
conversation and not love in this pan
right so you need a fish slice okay and
if you look here you can see it cooking
right and you can see the heat rising up
the chicken and I think it’s really
important to sort of absorb right I’ll
put this in the pan about a minute and a
half ago all right and in that time you
know it’s almost 1/3 cooked and you can
see the heat coming up so instead of
this cooking chicken breast for half an
hour and 25 minutes blah blah blah you
know you can see what’s going on if you
look in the pan now we’re two and a half
minutes in you can see the Parma hams
getting crispy right it’s boiling you
can see the heats come halfway up and
you can see the raw chicken right so
that gives you a good impression
cooking time then I’m gonna get my fish
slice in carefully right and be
confident and just flip it
there’s no point worrying about it just
flick it now if you look on the top here
look at that that’s what we’re after
crispy Parma ham all that loveliness
underneath when you’ve tasted chicken
like this it’ll blow you away
you get the crisp you get the flavor and
it’s juicy so while that’s happening I’m
gonna get me board sharp knife
serving plate it’s got a little mixed
green salad pinch of salt little olive
oil little lemon juice dress it nice and
gently dress every single leaf nice
little fresh salad there okay so this is
that about three minutes on each side
now I’m just gonna put it from the board
here right when you’ve cooked it for
three minutes on each side right when it
looks golden and crisp get your knife
put it in the middle and just slice it
at an angle like that and then we can
have a little look inside it right and
we can see if it’s cooked right and as
you can see
commonsense raw chicken is pink cooked
chicken is white right that is look out
the couldn’t you see the juice coming
out that is a perfectly cooked juicy
piece of chicken so I’m literally gonna
plate this up like this if you want to
finish it off and be absolutely
incredible balsamic vinegar right
literally a teaspoon just a couple of
little drops this is not to be sheffy
alright if you’ve never used bowl
something vinegar get some because you
can get it really cheap like sweet and
sour and a tiny bit of extra virgin
olive oil right that is an absolutely
beautiful way to prepare cook and serve
chicken if your mates try that they will
go absolutely crazy
pass it on good luck and thank you very
much
you
I got a beautiful beautiful chicken
recipe it’s going to blow you away it’s
delicious it’s tasty it’s exciting I
want to show you exactly how to do it
what the critical points are and how you
can be absolutely brilliant so what I’ve
got here is some thyme you literally
only need that much of time but you can
buy them in all the supermarket’s
you could use rosemary we’ve got some
Parma ham here which you can get in all
the supermarkets I’m using Parmesan but
absolutely you could use a cheddar
cheese and some free-range chicken you
could use our SPT a freedom food chicken
free-range organic so if you’re going to
cook this dish with RSPCA freedom food
chicken this comes in about two pound a
year portion which i think is nice and
reasonable i’ve got a nice large pan I’m
going to put it onto a medium heat what
you want to do is get a clear surface
get your cling film rip it off and then
I’ll do another layer because you don’t
want it to care do it about two foot
long okay if you look at a chicken
breast right you’ve got a thick end here
which is about an inch thick for a
regular to underground portion and then
you’ve got a thin bit here which is
about a centimeter just over in
thickness now the thing is a lot of
people are worried about cooking chicken
you know this chicken dish that I’m
going to do will cook in about seven
minutes and I’ll show you how to check
exactly if it’s cooked but you don’t
want to overcook your chicken
don’t fall for it I’ll show you exactly
out get it perfect now what I need to do
is make that thick end as thin as that
end so what I want to do is lay the
chicken on here like this I’m then going
to fold the cling film over the chicken
like that right and then using a pan or
something flat and heavy or you could
use a little rolling pin right just bash
the chicken
what you’re doing is it’s going to
flatten out and it’s going to cook nice
and quick
now once you Fang the chicken out if you
look here you can see it’s the same
thickness all the way along here now I’m
going to show you just how to do this
get yourself literally one sprig of
thyme like this you could use rosemary
and just put that around the chicken
like this this is going to give it
flavor beautiful flavor don’t worry
about time if you’ve never used it don’t
think it’s like finicky or anything like
just a tiny bit makes a huge difference
then I’m going to use the Parmesan
cheese you hardly need any it’s
literally to season it and to stick it
to the hand that we’re going to add
flick surely 10 grams of parmesan get it
on the actual chicken and then you can
put a little pinch of pepper and if
you’ve got a grater you know again a
nice little tip is lemon zest right
just a tiny just literally that much
that pathetic amount of lemon zest will
make all the difference
now Parma ham get me get it everywhere
it’s basically a cured leg of ham you
can get it in these little sachets like
this just want to peel it off like this
and what this is gonna give the dish is
obviously a great flavor but it’s gonna
give it a crisp eNOS right I’m gonna lay
this Parma ham over the meat like this
now what’s quite critical at this point
is that when you put this Parma ham on
the chicken you kind of want it to cover
up all the cheese and the meat so if you
got like a bit of chicken that’s poking
out like that that’s you might need to
use another half a slice depending on
the size of the Parma ham so I’m just
gonna put a third slice on here guys or
half a slice just like that
now when you’ve done that that’s what
you got you got a beautiful equally thin
piece of chicken seasoned with the
pepper the herbs and lemon zest the
parmesan you got this ham on top right
once you’ve done this you will do it
again and again and again we want to put
a little olive oil in the pan you could
cook four portions of this at one time
absolutely I’m going to show you one
right now I’m just going to literally
put the chicken in and the ham I’m
cooking it on a medium heat not on an
aggressive heat a medium heat so
actually preparing the chicken takes
about three minutes per chicken breast
you notice if you’re doing four it’s
gonna take about 10-12 minutes don’t
walk away don’t start jamming a
conversation and not love in this pan
right so you need a fish slice okay and
if you look here you can see it cooking
right and you can see the heat rising up
the chicken and I think it’s really
important to sort of absorb right I’ll
put this in the pan about a minute and a
half ago all right and in that time you
know it’s almost 1/3 cooked and you can
see the heat coming up so instead of
this cooking chicken breast for half an
hour and 25 minutes blah blah blah you
know you can see what’s going on if you
look in the pan now we’re two and a half
minutes in you can see the Parma hams
getting crispy right it’s boiling you
can see the heats come halfway up and
you can see the raw chicken right so
that gives you a good impression
cooking time then I’m gonna get my fish
slice in carefully right and be
confident and just flip it
there’s no point worrying about it just
flick it now if you look on the top here
look at that that’s what we’re after
crispy Parma ham all that loveliness
underneath when you’ve tasted chicken
like this it’ll blow you away
you get the crisp you get the flavor and
it’s juicy so while that’s happening I’m
gonna get me board sharp knife
serving plate it’s got a little mixed
green salad pinch of salt little olive
oil little lemon juice dress it nice and
gently dress every single leaf nice
little fresh salad there okay so this is
that about three minutes on each side
now I’m just gonna put it from the board
here right when you’ve cooked it for
three minutes on each side right when it
looks golden and crisp get your knife
put it in the middle and just slice it
at an angle like that and then we can
have a little look inside it right and
we can see if it’s cooked right and as
you can see
commonsense raw chicken is pink cooked
chicken is white right that is look out
the couldn’t you see the juice coming
out that is a perfectly cooked juicy
piece of chicken so I’m literally gonna
plate this up like this if you want to
finish it off and be absolutely
incredible balsamic vinegar right
literally a teaspoon just a couple of
little drops this is not to be sheffy
alright if you’ve never used bowl
something vinegar get some because you
can get it really cheap like sweet and
sour and a tiny bit of extra virgin
olive oil right that is an absolutely
beautiful way to prepare cook and serve
chicken if your mates try that they will
go absolutely crazy
pass it on good luck and thank you very
much
you
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