- 8 slices Parma ham
- 4 chicken fillets, cut into 4 pieces
- 12 olives
- 8 caperberries
- 2 T Italian parsley
- sea salt and freshly ground black pepper
- white wine, to cook
Cut the ham in half and fold each piece around the chicken pieces.
Place in a steamer with the olives, caperberries and parsley. Season.
Steam over white wine for 10 minutes.
Per serving: 1085kJ, 32.2g protein, 13.4g fat, 0.7g carbs
The chicken stays moist and succulent and has a great smoky flavour. Complete the easy meal with boiled baby potatoes.