Matters of Taste - Prosciutto-wrapped chicken

It's been not so subtlety pointed out to me that I've already reneged on my promise of daily updates, hey I did say I was aiming high ;-).


Today, the girls and I once again met for our weekly cooking get together. Today's recipe was prosciutto - wrapped chicken. This choice was a good one for me, anyone that knows me will also know that I LOVE chicken.

Here it is...

Prosciutto-wrapped Chicken

Serves 4

Ingredients:

4 chicken breast fillets
2 large buffalo mozzarella (200g) or

4 or 5 bocconcini, finely sliced (this is what we used)

16 semi-dried tomatoes

24 basil leaves, plus extra small basil leaves to serve

8 prosciutto slices (try and ask for long cuts)

2 tbs olive oil

300g tagliatelle

1 1/2 cups tomato passata

Preheat oven to 180 degrees. Using a small, sharp knife, slice through the centre of each chicken breast to make a pocket (without cutting all the way through). Fill each pocket with equal amounts of mozzarella, tomatoes and basil. Season with salt and pepper. Lay two slices of prosciutto slightly overlapping on the work surface, then place a chicken breast on top and wrap to enclose the filling. Repeat for remaining prosciutto and chicken.

Heat oil in large fry-pan over medium-high heat. Cook chicken breasts for about 6 minutes until browned on all sides. Transfer to oven and bake a further 8-10 minutes, or until chicken is cooked through.

Meanwhile, cook pasta in boiling salted water according to packet instructions, then drain. Heat passata in a pan over medium heat, then toss warm passata through cooked pasta, scattered with basil leaves.

Chicken breast with filling on proscuitto.

Chicken rolled in prosciutto. Toothpicks were used to hold it all together.

Ready to be served.





Chloe and Ryan's! Chloe loved this meal, and ate most of it. Ryan picked as he usually does, still the spaghetti was a hit.