Chicken wrapped in ham with tomatoes, asparagus and mashed potatoes

The breasts were slit open and stuffed with some cheese, Ossau Iraty, but any hard cheese will work, and wrapped in Black Forest ham.

They were then roasted in olive oil. At the same time, I roasted some yellow and red baby plum tomatoes in olive oil, balsamic vinegar and herbes de Provence.

To accompany this, I made some buttery mashed potatoes and steamed some asparagus.

The juices from the tomatoes made a nice simple sauce, drizzled over the chicken.

We had a bottle of 2007 Chinon rouge with this, a lovely wine by Couly-Dutheil, one of the larger producers in that appellation. They produce some excellent wines and this one was no exception.


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