In a bowl mix well the feta chopped anchovies and olives. Flatten the two chicken breast, place the filling in the middle and roll tight with the parma ham on the outside. Roast in the oven until cooked through. Slice the onion and chop the chilly, sauté in olive oil until transparent than toss in the kale, season and remove from heat. In a bowl add hot water to the couscous as per serving suggestions and keep covered. Sauté the crushed garlic in butter on low heat until browned, add the rosemary than wine and reduce by half.

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