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    Prosciutto-wrapped chicken breasts stuffed with Grana Padano
    Difficulty
    Group 393Medium
    		Preparation
    T2-
    		Servings for
    Group 3824 people
    prosciutto_wrapped p

    This is a simple, stylish idea for fuss-free entertaining – with very tasty results.

    Ingredients

    2 courgettes, thickly sliced
    4 tomatoes, quartered
    1 large aubergine, cut into chunks
    4 tablespoons Italian olive oil
    Salt and freshly ground black pepper
    4 skinless, boneless chicken breasts
    4 teaspoons red or green pesto sauce
    About 12 basil leaves
    50g (2oz) Grana Padano cheese, finely grated
    8 slices prosciutto (air-dried ham)
    Shavings of Grana Padano, to serve

    Grana PadanoMeatVegetables

    Preparation

     

    STEP 1

    Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Put the courgettes, tomatoes and aubergine chunks into a roasting pan and drizzle with the olive oil. Season and toss together to coat.

    STEP 2

    Cut a pocket into each chicken breast and fill each one with a teaspoon of pesto sauce, about 3 basil leaves and a quarter of the grated Grana Padano.

    STEP 3

    Wrap each chicken breast with two slices of prosciutto, then arrange them on top of the vegetables. Season, then drizzle with a little more olive oil. Roast for 35 – 40 minutes, until the vegetables are tender and the chicken is done. Check that the chicken is thoroughly cooked by piercing the thickest part with a sharp knife – the juices should run clear.


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