Prosciutto-wrapped chicken

Prosciutto-wrapped chicken


Wrap mozzarella and basil-stuffed chicken breasts in prosciutto to give a gourmet touch to tonights dinner. Serve with pasta in passata for a complete meal.

The ingredient of Prosciutto-wrapped chicken

  1. 4 chicken breast fillets
  2. 2 large buffalo mozzarella* (200g), or 4 or 5 bocconcini, finely sliced
  3. 16 semi-dried tomatoes
  4. 24 basil leaves, plus extra small basil leaves to serve
  5. 8 prosciutto slices
  6. 2 tablespoons olive oil
  7. 300g tagliatelle
  8. 1 1/2 cups tomato passata (sugo)*

The instruction how to make Prosciutto-wrapped chicken

  1. Preheat oven to 180C. 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 2 slices of prosciutto slightly overlapping on the work surface, then place a chicken breast on top and wrap to enclose the filling.
  2. Repeat for remaining prosciutto and chicken.
  3. Heat oil in a large frypan 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.
  4. 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. Slice chicken and serve over pasta, scattered with small basil leaves.

Nutritions of Prosciutto-wrapped chicken

fatContent: 1107.765 calories
saturatedFatContent: 43 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 75 grams carbohydrates
fibreContent: 21 grams sugar
cholesterolContent: 97 grams protein
sodiumContent: 208 milligrams cholesterol

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