• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D, E
MineralsManganese, Potassium, Iron, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 x 200g chicken breast fillets

  2. 2 garlic cloves, crushed

  3. 1 tablespoon chopped sage

  4. 1/4 cup chopped parsley

  5. 1/4 cup (70g) dijon mustard

  6. 2 thin slices prosciutto, cut in half

  7. 30g unsalted butter

  8. 1/2 cup (125ml) dry sherry

  9. mashed potato, salad, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C or 160C fan. 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.

  5. Tip: if you're cooking for six people instead of four, simply use 6 half chicken breast fillets and 3 slices of prosciutto, then add a little chicken stock to the sauce to stretch it further.


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