heart_likeLiked by 6


  • fb
  • print
  • twitter

    Prosciutto-wrapped chicken breasts stuffed with Grana Padano

    Group 393Medium
    Group 3824 people

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


    • 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



    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.