Crispy Ham Wrapped Chicken Prep: 30 mins Cook: 30 mins Serves: 2 Ingredients: 300g Red Tractor potatoes, peeled and sliced 35g Red Tractor butter 2tbsp chopped Red Tractor tarragon 2 small Red Tractor skinless, boneless chicken breasts 2 slices Red Tractor cured ham, cut into strips 1tbsp Red Tractor rapeseed oil 1tbsp Red Tractor rosemary, torn 1/2 Red Tractor Savoy cabbage, shredded 1/2 Red Tractor red pepper, halved and deseeded 2 tsp sesame oil 25g walnuts Method: Pre heat the oven to 220°C 425°F, gas mark 7. Parboil the potatoes for 5 minutes, drain and set aside. Mix together the butter and tarragon. Make a slit in each chicken breast and spoon half the butter mixture in to each. Wrap each chicken breast in ham, secure with a cocktail stick. Place in a roasting tin.Toss the potatoes in the olive oil and rosemary. Arrange around the chicken. Place the pepper half in the roasting tin and roast with the chicken and potatoes for 20-25 minutes. A few minutes before the chicken is cooked, heat a large wok or frying pan. Add a little water and the cabbage and stir for 6-10 minutes with sesame oil and walnuts. Dice the roasted pepper and fold into the cabbage mixture. Melt the remaining tarragon butter in a saucepan. Spoon the cabbage into a plate and top with the potatoes and chicken. Drizzle with the tarragon butter and serve.