Prosciutto Wrapped Chicken |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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One of my favourite chicken recipes. I prefer to make it a day ahead so that the flavours really come through. I serve this recipe on a bed of spaghetti. Goes well with fettucine too! Ingredients:
8 chicken thigh fillets |
20 g parmesan cheese |
1 tablespoon fresh oregano |
200 g mozzarella cheese |
120 g prosciutto |
2 tablespoons extra virgin olive oil |
1 garlic clove |
700 g ripe tomatoes |
1 onion |
1/4 cup chicken stock |
2 tablespoons balsamic vinegar |
1 tablespoon parsley |
Directions:
1. Lightly pound fillets with a mallet.
2. Sprinkle each fillet with grated parmesan cheese, fresh oregano. Add small thin slices of mozzarella cheese.
3. Roll up fillets tightly, secure with toothpicks. Wrap prosciutto slices around open end of fillets to secure cheese.
4. Heat half the oil in a heavy pan, add chicken in batches, cook until browned all over, remove from pan.
5. Heat remaining oil in pan, add crushed garlic, chopped tomatoes and onion.
6. Cook for about 5 minutes, stirring, or until tomatoes and onion are soft.
7. Return chicken to pan, add stock and vinegar, simmer covered for 10 minutes.
8. Turn chicken, simmer uncovered for a further 10 minutes or until chicken is tender.
9. Stir in parsley. remove from pan, discard toothpicks and serve on a bed of spaghetti or pasta of your choice.
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