This dish packs a punch of flavours, with the slightly crunchy prosciutto, the pesto with cream cheese filling and the moist chicken breast, it’s just superb. Enjoy with a great white wine such as a Chardonnay or if you prefer reds, a light Pinot noir.
Cut a pocket into chicken breast. A small insertion in the thick part, slicing inside the chicken breast without piercing it. Keeping knife parallel to board, be extra careful.
To a food processor add the cream cheese, 3 full teaspoons of pesto, salt and one egg.
Blitz until well mixed, add the breadcrumbs and blitz again.
Add a medium sized plain nozzle to a piping bag (you can buy disposable plastic ones).
Insert mixture into piping bag. Twist bag to seal and push until mixture is about to squeeze out.
Insert the tip of the nozzle into chicken breast and squeeze until the chicken is filled.
To a hot frying pan add olive oil, and once hot, sear the chicken breasts all around for approx 30 seconds.
Remove from heat and let cool down on a plate for 10 minutes.
Lay out the prosciutto flat on a board slightly overlapping each slice. (see little tips below)
Roll the chicken breasts into the prosciutto keeping it nice and tight (do not tear it).
Using the same pan, reheat it a little and very gently roll the chicken breasts in the oil to coat them.
Place in preheated oven and bake for 15-20 minutes at 160C or 320F
Once cooked, let rest 10 minutes before serving. Can be sliced or served whole.
If pocketing is a little too difficult, just slice chicken breast in half and add the filling. The prosciutto will keep it together.
To roll prosciutto, if it's falling apart a little, place it on cling film it will be easier to roll. Remove film once rolled.
By Joel Mielle
All rights reserved © Recipe30.com Privacy Policy Sponsor
You must be logged in to post a comment