Ingredients

• 4 plump free-range chicken breasts
• 175g/6oz Cumberland sausagemeat
• 2 basil leaves
• torn in half
• 2 sun-dried tomatoes
• cut into halves
• 1 tbsp olive oil
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 150g/5oz Cumbrian air-dried ham (use Parma ham if none is available)
• simple green salad
• to serve
• 500g/1lb 1½oz potatoes
• grated
• ½ onion
• grated
• salt and freshly ground black pepper
• 50g/1¾oz butter

Directions

• Preheat the oven to 180C/350F/Gas 4. Use a sharp knife to cut a pocket into the side of each chicken breast.
• Stuff a quarter of the sausagemeat into each chicken pocket and press a piece of basil and tomato into each breast.
• Drizzle a little olive oil
• lemon juice and salt and freshly ground black pepper
• to taste
• over the chicken breasts and wrap each breast in the air-dried ham to form a neat roll. Wrap each bundle in aluminium foil
• sealing each foil parcel.
• Bake in the pre-heated oven for about 30 minutes - to check the chicken is cooked
• carefully unwrap the parcels and pierce the chicken with a metal skewer
• if the juices run clear the meat is cooked all the way through. Rest the meat
• still covered
• for at least five minutes before serving.
• Meanwhile
• make the rösti. Place the grated potato and onion in a large bowl and season well with salt and freshly ground black pepper. Tip the mixture into a tea towel and squeeze out the excess moisture with your hands.
• Divide the mixture into four equal-sized patties.
• Lightly grease four chefs' rings with butter and melt the remaining butter in a large frying pan. Divide the rösti mixture between the chefs' rings and fry over a medium heat for about ten minutes until golden-brown on one side. Remove the chefs' rings
• turn over and cook until both sides are golden-brown on both sides.
• Serve each chicken parcel with a rösti and pour over any juices from the foil bundle. Serve with a simple green salad on the side.