Chicken with Apple in Prosciutto

Chicken with Apple in Prosciutto

Chicken with Apple in Prosciutto can be served hot or cold. It therefore makes a great picnic recipe.

Serves: 6-8
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients

2–3 apples, peeled and chopped
5 sprigs lemon thyme, plus extra to serve
5-6 chicken breast fillets (approx 1.4 kilos)
12 slices prosciutto

Dressing
1/3 cup (75g) whole egg mayonnaise
1/3 cup (70g) natural yoghurt
1 teaspoon Dijon mustard
1 garlic clove, crushed
1 teaspoon balsamic glaze

Method

1. Preheat oven to 180’C (160’C) fan. Lightly oil a baking tray or line with baking paper.
2. Cook apple, covered, in a microwave (or on the cooktop) with a couple of tablespoons water for 5 minutes, until tender. Drain, reserving liquid. Cool. Mix apple with lemon thyme leaves.
3. Lay two slices of prosciutto together to form a rectangle. Repeat with remaining prosciutto. Lay each chicken breast flat on top of a prosciutto rectangle, cut a small pocket down length of inside of each breast and fill with apple mixture. Roll to form a torpedo shape, encasing each with prosciutto. Place seam side down prepared tray. Bake for 15 mins, until just cooked through. Cool.
4. For the dressing; mix reserved juice from apple and any juices from chicken with remaining ingredients.
5. To serve, slice chicken on a diagonal and place on a platter. Spoon over dressing and serve extra in a jug. Scatter with extra lemon thyme sprigs. Serve with Fennel and Raddichio Salad with Lemon Vinaigrette.

Lyndey’s Note: Balsamic glaze is reduced balsamic vinegar and comes in many flavours. Available in supermarkets and delis. You could replace this with caramelised balsamic or honey in the dressing.

Related Recipes Chicken Stuffed with Fresh Peaches and Spices;  Summer Chicken Chutney Roast

Fennel & Radicchio Salad with Lemon Vinaigrette

Serves: 6-8
Preparation time: 15 minutes

Ingredients

1 radicchio
1 baby cos lettuce
1 small frisee
2 baby fennel bulbs, thinly sliced
1 tablespoon snipped chives

Lemon Vinaigrette
1/3 cup (80ml) extra virgin olive oil
1 ½ tablespoons (30 ml) lemon juice
1 teaspoon Dijon mustard
1 garlic clove, crushed
½ teaspoon sugar
¼ teaspoon sesame oil

Method

1. Combine vinaigrette ingredients in a screw top jar and shake well.
2. Wash and dry salad ingredients, separating leaves. Place in a large bowl with fennel and chives. Just before serving, toss with vinaigrette.

Lyndey’s Note: If baby fennel aren’t available use a large bulb but discard the outer leaves.