Chicken with mushrooms, parma ham and mozzarella

Serves 2

Ingredients

2 chicken breast fillets
4 medium chestnut mushrooms
Parma ham
Mozzarella cheese
150 grams of rice
Olive oil
Rosemary
Asparagus
Garlic butter

1. Heat oven to 190c/375f or gas mark 5.
2. Slice mushrooms and place on top of chicken, wrap chicken with two pieces of Parma ham and place in dish. Add two large pieces of rosemary to each chicken. Stab it through or place on top.
   
3. Get a saucepan of hot water on the boil. Place chicken in oven and cook for 25 minutes.
4. Once the water has boiled, add the rice and cook for about 10 minutes.
5. Drain rice and run through cold water. With 5 minutes to go, turn on wok and add about four tablespoons of olive oil.
   
6. Turn on frying pan add a large knob of garlic butter.
7. Take out chicken, cover with a large amount of mozzarella, put back in oven for 3/5 minutes.
8. Add the rice to the wok and the asparagus to the frying pan, cook both for about 4 minutes then serve.

Swordfish, rice & asparagus

Serves 2 people

Ingredients

2 swordfish steaks
140g of rice
parsley
2 large garlic cloves, crushed
1 lemon for juice
1 large bunch of asparagus
Olive oil
Salt & Pepper
Soy sauce

1. In a medium bowl, add, 3 table spoons of olive oil, good pinch of pepper & salt, the juice of one lemon, two crushed garlic cloves and a good hand full of coarsely chopped parsley
2. Place a few cuts into the swordfish on both sides, then place in the marinade
3. Heat a saucepan of water for the rice, Once boiled pour in the rice, when boiled, reduce to a high simmer and cook for about 10 minutes, until the rice is nearly soft. Drain rice, run cold water through until clear leave to one side
4. Heat a frying pan, once hot add the sword fish & sauce. Cook for 2 minutes on a high heat, then turn down to a medium heat
   
5. Turn on wok and add about 4 table spoons of olive oil, once hot add rice, keep stirring or tossing the rice on a medium heat
   
6. Turn over sword fish and cook for a further 4 minutes
   
7. Add asparagus to the sword fish for the last 3 minutes
8. Add a few dashes of soy sauce to the rice and stir well
9. Plate up rice, swordfish and asparagus. pour any juice in the pan over the rice. Enjoy!