Preparation
- Cut the Deluxe Cheddar into strips. Wash the wild garlic, shake it dry, and roughly chop it.
- Rinse the chicken breasts in cold water and pat them dry. Make a deep lengthwise cut in each chicken breast, creating a pocket for the filling.
- Stuff the chicken breasts with the cheddar and wild garlic. Season the chicken breasts inside and out with salt and pepper. Wrap each stuffed chicken breast in a slice of ham. Heat oil in a frying pan over medium heat. Fry the chicken breasts until golden brown on all sides. Remove them from the pan and place them in an oven-safe dish.
- Peel and clean the carrots, cut them in half, and blanch them in boiling salted water for 1-2 minutes. Drain and rinse them in cold water to stop the cooking process.
- Prepare the deluxe duchess potatoes in the oven according to the package instructions.
- About 10 minutes before the duchess potatoes are done, add the prepared chicken breasts to the oven dish and finish cooking.
- Meanwhile, melt the butter in a frying pan over low heat. Add the carrots and sauté them for about 3 minutes. Season with salt and pepper.
- Remove the chicken breasts from the oven, slice them, and arrange them on plates with the duchess potatoes and sautéed carrots. Garnish with fresh parsley.
