A simple yet sophisticated twist on the humble chicken. With a delicious parsley butter filling, served with steamed vegetables or salad this recipe will quickly become a favourite midweek meal.
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
75g Westgold butter
2 chicken breasts
6 slices prosciutto
handful chopped parsley
1 tablespoon chopped chives
1 clove garlic
pinch sea salt
Preheat the oven to 180 degrees.
Make the garlic butter by putting the butter, herbs, garlic, salt and pepper into a food processor and pulse until well mixed.
Slice into the side of the chicken breasts with a sharp knife, making a cavity.
Spread 2 tablespoons of the garlic butter inside and close over to hide the butter. You will need to keep some of the garlic butter aside for later.
Lay out 3 slices of prosciutto, over lapping each other and place the chicken on top and roll up. Secure with string or toothpicks. Season with pepper.
Melt a little of the garlic butter into an oven proof frypan and lightly brown each side of the chicken. Place in the oven and cook for 15-20 minutes until cooked through (exact time depends the size and thickness of the chicken).
Remove from the oven and put chicken in another dish and rest for 10 minutes. Remove string or toothpicks and slice in half or into thin slices if desired.
Spoon over pan juices or extra melted garlic butter.
Serve with fresh vegetables or salad. We like to serve ours with steamed beans, spinkled with pinenuts, lemon juice and pepper.