4 single skinless chicken breasts
8 large slices prosciutto
8 large basil leaves, torn
200g (7 oz) mozzarella cheese, grated
4 teaspoons seeded mustard
1 cup chicken stock (broth)
40g (1.4 oz) butter
1/4 cup white wine
2 tablespoons parsley, finely chopped
1 tablespoon lemon juice
Salt and fresh ground black pepper, to taste
Very tasty and complimented by a quick white wine sauce, all in one baking dish.
Pairs well with …..
Garlic mash potato and string beans
Hints and tips:
Don’t be concerned if they don’t look like works of art after trussing with string, they just need to hold together until cooked!
Butterfly each chicken breast, by slicing though the breast length ways so it doubles in size. Lay flat (skinned side down) on a chopping board. Cover with cling film and gently beat with a meat mallet to thin out. Take care not to break the flesh.
Remove the cling film and season with salt and pepper and smear the mustard over the cut side. Place 2 slices of the prosciutto evenly over the surface of the breast. Sprinkle with one quarter of the basil and mozzarella.
Roll the chicken breast up, tucking the sides, into a little parcel. Tie with the kitchen twine. Don’t be concerned if it doesn’t look too pretty, as long as it does the job of keeping the chicken breast together for cooking. Repeat with the other breasts.
Heat the oven to 160C (320F).
In a flameproof dish on the stove, melt the butter on medium heat. Brown the chicken rolls on all sides. Add the chicken stock and place in the oven, cook uncovered for 10 – 12 minutes. Juices will run clear when pierced with a fork, when cooked.
Remove from the oven, place chicken rolls on a plate and cover to rest.
Place the flameproof dish with the cooking juices and stock on the stove, on medium heat, and once simmering add the white wine. Simmer for 2 minutes and add black pepper and salt, if needed. Finish with the lemon juice and parsley.
Cut twine from chicken rolls and slice thickly. Serve drizzled with the white wine sauce.