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Prosciutto-Wrapped Chicken Breasts Stuffed With Grana Padano

Grana.Padano's picture
This is a simple, stylish idea for fuss-free entertaining – with very tasty results.
Ingredients
  Courgettes 2 , thickly sliced
  Tomatoes 4 , quartered
  Aubergine 1 Large, cut in to chunks
  Olive oil 4 Tablespoon
  Freshly ground black pepper To Taste
  Boneless chicken breasts 4
  Pesto sauce 4 Teaspoon (Red Or Green)
  Basil leaves 12
  Grana padano cheese 2 Ounce, finely grated
  Prosciutto slice 8 (Air-Dried Ham)
  Grana padano cheese 2 Tablespoon (To Serve)
  Salt To Taste
Directions

1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
2. Put the courgettes, tomatoes and aubergine chunks into a roasting pan and drizzle with the olive oil. Season and toss together to coat.
3. 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. 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.
4. 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.

Cook’s tip: As an alternative to the chicken, use skinless cod loin or sea bass fillets. Spread them with pesto and top with basil leaves and grated Grana Padano before wrapping them in the prosciutto. Reduce
the cooking time to 20 minutes.

To purchase Grana Padano cheese or any other products from Di Palo Selects, visit dipaloselects.com.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday, Gourmet
Servings: 
4

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