This recipe comes from episode 6 of Lyndey Milan’s Summer Baking Secrets.
Ingredients
1 cup (320g) mango and kaffir lime chutney
1 cup fresh bread crumbs
250g chicken mince
1/3 cup (60g) pistachios, chopped
1/3 cup chopped flat leaf parsley
1 teaspoon salt flakes
¼ teaspoon ground black pepper
3 x 250g chicken breast fillets
12 slices prosciutto or 6 slices bresaola (air dried beef)
30g butter, cubed
1/2 cup (125ml) chicken stock
Watercress, radicchio and radish salad, to serve
Instructions
Preheat oven to moderate, 180°C (160°C fan-forced). Combine ½ cup of chutney, bread crumbs, mince, pistachios, parsley, salt and pepper, mix well. Set aside while you prepare chicken.
Trim the chicken breasts and lay flat, pull back the small flap on the side of each breast, cut a pocket into the thick portion of the breast and open out. Place between plastic wrap and gently pound to an even thickness, (about 3mm).
Top each fillet with mince mixture, dividing it evenly. Roll up from the long side, keeping it as tight as possible. Wrap three slices of prosciutto around each fillet.
Place fillets, seam side down on a baking tray lined with baking paper. Brush fillets with 2 tablespoons of the extra chutney, Dot with butter. Bake for 20-25 minutes, or until juices run clear when a skewer is inserted into the thickest part.
Remove from oven, transfer chicken to a plate to rest for 5 minutes. While chicken rests, drain cooking juices into a small fry pan, add remaining chutney and stock, bring to the boil then simmer for 5 minutes or until reduced and thickened.
Slice chicken into 2-3cm thick slices, place on serving platter and spoon reduced sauce over. Serve with salad.
