Ingredients

• 2 cooked chicken fillets
• 2 slices parma ham
• ½ pomegranate
• seeds only
• 2 tbsp caster sugar
• 1 tbsp white wine vinegar
• pinch dried chilli flakes
• 2 tsp vegetable oil
• 1 tbsp water
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh mint
• fresh coriander
• to garnish

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the chicken
• wrap the chicken fillets in the parma ham and place onto a baking sheet. Transfer to the oven and bake for five minutes
• or until hot all the way through.
• To make the pomegranate dip
• place the pomegranate seeds
• sugar
• vinegar
• chilli flakes and oil into a small saucepan and simmer for 3-4 minutes. Remove from the heat
• stir in the remaining dip ingredients and pour into a small dipping bowl.
• To serve
• place the chicken fillets onto a serving plate with the dipping sauce alongside and garnish with coriander.