Stuffed Chicken Breasts Wrapped in Prosciutto in a Tomato Sauce

PARMA_MAIN_P1030571 (1) copy.jpgServes 4, prep time 30 minutes, cooking time 45 minutes

2 chicken breasts
5 strips of prosciutto
(alternative you can use turkey or chicken slices)
4 tbsp dairy free soft cheese
Handful of cooked spinach chopped
A little oil to brush the chicken

6-8 cocktail sticks
Salt and pepper

Oil for frying
1 shallots

1 garlic clove chopped
1 tsp of cayenne pepper

1 can of chopped tomatoes
1 tbsp of tomato puree
1/2 cup of water
1 vegetable stock cube
1 tbsp of dried basil

6-8 vine tomatoes
Salt and pepper

Coriander leaves to serve

MAIN_P1030598 copy.jpgMETHOD
Preheat the oven to 180 degrees. Wash the chicken and lay flat on a board, using a sharp knife cut into the thickest part of the breast to form a pocket. Turn the chicken, so the pocket is facing up. In a bowl add the chopped spinach to the soft cheese and combine. Spoon the mixture into the chicken pockets, let it spill over but hold the sides together with cocktail sticks. Brush with some oil and then place over the prosciutto, leave to stand while you prepare the tomato sauce. Chop the shallots and sweat in some oil with garlic and cayenne pepper. Season and stir until softened. Add the chopped tomatoes, tomato puree, water, stock cube, herbs and stir. Simmer on a low heat for 10 minutes. Transfer the sauce to an ovenproof dish; add the tomatoes and chicken fillets. Cover with foil and place in the oven, after 15 minutes remove the foil and continue to cook. After 45-50 minutes remove from the oven, allow to cool slightly. Remove the chicken from the dish and on a board evenly slice each breast and return to the pan. Finally, top with some fresh coriander and serve with, bread and salad.


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