The meat soirée continues…. This time with prosciutto. How have I survived this far without it?! This is super easy and can be served with whatever else you fancy. The chicken is stuffed with what is essentially a pesto that I made from what was left in the fridge, there was no measuring so just experiment with what you have in the quantities you have. That’s helpful isn’t it. Off you go.
Stuffing-
2 big handfuls Italian parsley (you could use basil or regular parsley if you like)
2 big handfuls kale
1 long red chilli
1 tbs grated ginger
2-3 handfuls walnuts (or whatever nuts you like)
2 tbs apple cider vinegar
2 tbs olive oil (or oil of your choice)
Chuck everything but the nuts into the food processor & blitz until it is all chopped up & looking “pesto-ish”. Add the nuts & pulse a few times until it is at the consistency you like. If it is too wet, add some more herbs/kale, if it’s too dry add a dash more oil or some water. Done.
Wrapped Chicken-
4 chicken breasts- sliced open so that you can stuff them
About 8 pieces of prosciutto (bacon would probably work too)
1 tbs coconut oil for cooking
Preheat the oven to 200C. Stuff the chicken breast with the pesto stuffing and close over to contain. Wrap the chicken with 1-2 pieces of prosciutto to cover the outside. Heat the frypan & add the coconut oil. Once hot, add the chicken breasts, cooking just enough on each side to seal them. Pop into a baking paper lined tray & into the oven for about 15 mins until cooked through. You could cook them completely in a frypan if you like, I find they stay more juicy & the outside doesn’t burn in the oven though.
