Recipe

Sage and prosciutto stuffed chicken breast

Apr 29, 2014 2:00pm
  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Sage and prosciutto stuffed chicken breast
  • 4 200g chicken breast fillets
  • 2 clove garlic, crushed
  • 1 tablespoon chopped sage
  • 1/4 cup chopped parsley
  • 1/4 cup (70g) dijon mustard
  • 2 thin slices prosciutto, cut in half
  • 30 gram unsalted butter
  • 1/2 cup (125ml) dry sherry
  • mashed potato, to serve
  • salad, to serve

Method

Sage and prosciutto stuffed chicken breast
  • 1
    Preheat oven to 180°C. Cut open chicken breasts butterfly style and place on a chopping board. Cover each fillet with a sheet of plastic wrap. Using a rolling pin or meat mallet, gently beat down chicken until as thin as possible without breaking flesh.
  • 2
    Combine garlic, sage and parsley in a small bowl. Smear mustard on inside of each fillet. Top each with prosciutto and garlic mixture. Starting with a long edge, roll up each fillet as tightly as possible and tie neatly with string in several places.
  • 3
    Melt butter in a flameproof baking dish on medium heat. Add chicken and cook for 3-4 minutes, until golden all over. Pour over dry sherry and bake for 10 minutes, until juices run clear when pierced with a skewer.
  • 4
    Remove chicken from oven, cover with foil and set aside for 5 minutes. Remove string. Slice each roll into 2cm-thick slices and arrange on warmed dinner plates, spooning cooking juices over. Serve with mashed potato and green salad.

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