Recipe

Chicken and prosciutto parmigiana

This sophisticated take on the classic chicken parma will delight adults and kids alike. The addition of salty prosciutto and creamy bocconcini goes perfectly with the tender, golden chicken.

Dec 31, 2013 1:00pm
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Chicken and prosciutto parmigiana
  • 1/4 cup (60ml) olive oil
  • 500 gram chicken breast minute steaks
  • 2/3 cup (170g) tomato pasta sauce
  • 100 gram thinly sliced prosciutto
  • 220 gram tub bocconcini, drained, halved
  • 2 cup basil leaves
  • 100 gram baby rocket
  • 2 tablespoon lemon juice

Method

Chicken and prosciutto parmigiana
  • 1
    Heat 1 tablespoon of oil in a large frying pan on high. Cook chicken for 2 minutes each side, until golden. Transfer to a baking tray. Spread tomato pasta sauce over each piece of chicken. Wrap with prosciutto and top with bocconcini.
  • 2
    Cook under a hot grill for 2-3 minutes, until bocconcini melts and prosciutto is crisp. Toss together basil, rocket, remaining oil and lemon juice and season to taste.

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