Chicken lends itself so well to so many herbs and spices, so this dish can be adapted with any of your favourite herbs. We have used basil and oregano here, but it would work just as well with tarragon, some parsley or maybe a dash of some citrus or chilli if you’re feeling a bit more adventurous! Serve with braised peas and new potatoes
8 HECK Naked Chicken sausages
8 slices prosciutto
2 tbsp. fresh basil torn
1 tsp. dried oregano (or ½ tsp fresh)
400gm peas (fresh or frozen)
2 little gem lettuces cut into quarters
½ red onion
1 tbsp olive oil
250ml chicken stock
Juice of 1 lemon
Mix the basil and oregano together and scatter evenly over a plate. Roll each Naked Chicken sausage in the herb mix, then wrap in the prosciutto. Line a baking tray with greaseproof paper and place the parcels on the tray. Cook in the oven at 200°C for 15 minutes until the juices run clear.
Meanwhile, for the braised peas finely slice the red onion and cook with the olive oil in a wide shallow pan over a medium heat until softened. Add the little gem quarters to the pan and the stock. Bring to a gentle simmer, cover and cook for 7-8 minutes. Remove the lettuces from the pan using a slotted spoon, raise the heat and reduce the stock by half. Pour in the peas and return the lettuces to the pan. Warm through for a couple of minutes until the peas are tender (but not soft) and squeeze over the lemon juice. Season to taste and serve up with boiled potatoes and the Naked Chicken prosciutto parcels.