Sounds posh doesn’t it. Well, it’s really very easy – and it is quite posh, but also great barbeque food.
The mix of fresh, juicy chicken, the crispness of the Watercress and the texture of the Bulgur Wheat (similar to Cous Cous) is an amazing combination of tastes, textures and colours.
To serve 4
200g Bulgur Wheat
4 Chicken Fillets
3 slices Cured Ham
½ Fennel Bulb
Juice of ½ Lemon
2tbsp Olive Oil
1. Place the Bulgur Wheat in a pan, and fill it to 5cm above the Wheat with water. Bring it to a simmer and cook for ten minutes, before draining well, and allowing to cool in a large bowl. Stir occasionally to help release the heat.
2. Heat an oven to 180 C/ Gas Mark 4.
3. Lightly oil a tray, before wrapping each Chicken Fillet in a slice of the Ham. Cook in the oven for fourteen minutes (or until the juices run clear from the Chicken).
Dice the Tomatoes, Cucumber and Fennel Bulb into pieces 1cm across, and mix into the Bulgur Wheat well, adding the Lemon Juice and Olive Oil as you go.
4. To serve, lightly toss the Watercress with the Bulgur Wheat Salad, slice the Ham-wrapped Chicken Breast, and lay on a plate.
Photo Courtesy of: Naotakem