• 4servings
  • 30minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Calcium, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 chicken breasts

  2. 1 large carrot, cut into julienne

  3. 1 large brown onion, finely sliced

  4. 1 red capsicum, cut into julienne

  5. 1 1/2 tablespoons tarragon vinegar

  6. sea salt and cracked black pepper, to taste

  7. 8 slices prosciutto

  8. 2 tablespoons olive oil

  9. cup white wine

  10. cup chicken stock

  11. cup cream

  12. 1 tablespoon tarragon, chopped

  13. steamed vegetables (broccolini, asparagus, Dutch carrots, etc.) or light salad, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C (160C fan-forced).

  2. Butterfly the chicken breasts by cutting through the thickest part of the breast, making sure not to cut through the breast completely, opening the breast out like a book.

  3. In a large frying pan, heat olive oil over a medium high heat; add carrot, onion and capsicum, cook until soft and golden. Add vinegar, season with salt and pepper, mix until well combined.

  4. Divide vegetables evenly between the opened butterflied chicken breasts, sandwiching the vegetables in the middle of each breast. Wrap prosciutto around each breast, to hold it together.

  5. In a medium frying pan heat remaining olive oil over a medium-high heat, brown breasts on all sides, transfer to an oven tray lined with baking paper, place in preheated oven. Cook (8-10 minutes) to finish.

  6. Meanwhile, deglaze cooking pan with white wine and stock, reduce by half. Add cream, bring to a simmer and cook (3-4 minutes), until reduced by about 1/3 and sauce has thickened slightly.

  7. Season sauce to taste and stir through chopped tarragon.

  8. Serve chicken breast with steamed vegetables or a light salad and white wine sauce.


Send feedback