This is an impressive dish that echoes the early Italian influence in East Africa, one of the many communities that arrived in a missionary role in 1940s. Many third and fourth generation Italian-Kenyans are now comfortably settled here, woven into the thread of the community, particularly in a small coastal town called Malindi. Here, the number of authentic Italian trattorias can really throw you in doubt of whether this is really Africa, or a quaint quiet Italian sea side village. Happy, beaming African children running along the streets as you drive through and you may be surprised to hear them excitedly shouting ‘ciao ciao!,’ as they weave in and out between Burkha clad women. Supermarkets have Italian names blazened outside and elderly, elegant, very deeply tanned ‘nonnas’ go about their way in their summery floaty dresses. Such is the draw of this small coastal gem that a handful of exclusive resorts attract the rich and famous to this peaceful paparazzi free corner of Kenya, although us Kenyans rarely hear of them even flying into the country.
I’m always reminded of our Mediterranean friends, by the beautiful Church, miraculously built in one day by the Italian prisoners of war, positioned in an almost fairy tale position casting demanding views across the majestic Rift Valley. This is such a magical church for me. A tiny one room building with a beautiful domed painted ceiling, built with such a sense of reclaiming faith and restoring belief, built in one day by those men, so far from their families and their homeland. It sits tucked into the rich evergreen, silently blessing each rattling truck that goes hurtling around the sharp bend in typical Kenyan driving fashion.
Celebrate Cooking and Love with this decadent dish!
Serve with Hot Brown sugar Butternut squash with Rosemary and Thyme. ( Recipe included below)
- 4 medium sized plump chicken breasts, skinned
- 12 thin strips of parma/ prociutto ham
- 1 bowl of fresh feta cheese, finely diced
- 1 large bunch of parsely, finely chopped
- 1 large bunch of dill, finely chopped
- 12 slices of sundried tomatoes in their natural oils
- 1 ½ tsp of finely sliced garlic
- 1 large bunch of basil
- 4 tsp of french Dijon mustard
- 1 tsp of spanish paprika
- 4 tsp of sundried tomato pesto
- 4 tbs of sunflower oil
- Salt and fresh cracked black pepper for seasoning
For the sauce: (Combine all these ingredients together in a pouring jug)
- 1 ½ tsp of finely chopped garlic
- 1 large tbs of sundried tomato pesto
- 1 cup single cream
- 1 cups of cooled chicken stock
- 1/2 glass of red wine
- Black pepper for seasoning
For the Butternut Squash :
- 2 butternut squash
- 1 tbs brown sugar
- 1 tsp garlic
- A few sprigs of fresh thyme
- A few sprigs of fresh rosemary
- 3 tbs of olive oil
- Salt and black pepper for seasoning
For the Butternut Squash :
- Chop the butternut into even size chunks, not too large.
- Combine all the ingredients and mix well into the butternut.
- Roast in a hot oven, uncovered for 35 minutes. The result is a caramelised brown sugar coated delight!
Preparing the Chicken Parcels
Combine the feta, dill, parsley and the spanish paprika.
First prepare the chicken breasts. Place a chicken breast in between two sheets of cling film and with a rolling pin, beat the chicken breast so that it flattens slightly, taking care not to tear it by beating too hard! This not only helps to tenderise the meat but helps with the stuffing process. Complete for all four pieces.
Place a chicken breast on a chopping board. Cut a deep slit on one side of the breast, creating a generous pocket and taking care not to cut through to the other side. Open this pocket up.
Spread 1 tsp of the mustard and 1 tsp of sundried tomato pesto coating the inside of each pocket. Stuff each chicken breast with 1 large heaped tbs of chopped feta, dill and parsley mix. Complete with all four breast portions. Season generously with the salt and black pepper.
Place three or four basil leaves on each chicken breast and place each breast at one end of two long parma ham strips. Now start to roll the chicken breast away from you, wrapping the parma ham around the breast and the basil as you go. Secure the roll and the slits with two toothpicks.
In a deep pan, heat the sunflower oil until hot, but not smoking, and carefully shallow fry each chicken breast, turning carefully until a golden colour, sealing the meat.
After 7-8 minutes of cooking, pour over the sauce ingredients and lower the heat. This will help to deglaze the pan and will infuse with all the lovely flavours from the chicken, herbs and ham.
Let these cook for a further 15 minutes each until the chicken has cooked through. (I always need to be very sure, so I take a quick peak by inserting a sharp knife and checking whether the meat has cooked all the way through).
Once cooked through, serve immediately by slicing four times on the diagonal and just before serving, reheat the sauce from the pan and pour over the chicken.
Serve immediately with the Butternut Squash.
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