Thursday, June 14, 2012

Mr B's Chicken Involtini

Is there really anything better then sitting down at the end of a busy day to a delicious meal? How about a delicious meal that someone else cooked? Don't get me wrong, I love being in the kitchen, but I am also quite partial to putting my feet up while someone else is in the kitchen on my behalf - don't we all? 

When Mr B said he was going to just 'whip up' some chicken involtini for dinner a few nights ago I was mainly just grateful for the opportunity to curl up on the couch with a blanket and play on the computer. Little did I know I would be presented with this......

...........I think he may have been showing off a little!! 

Not that I am complaining because it was mighty tasty! Although I did feel like after he made such a lovely dinner, the least I could do was the washing up.....and no one likes doing the washing up.

If you want to be like Mr B and impress people with your skills in the kitchen, you will need:

2 large chicken breasts
8 slices prosciutto
2 tspns crushed italian herbs (including basil, garlic and oregano)
sea salt and freshly ground black pepper
4 thin slices mozzarella or 1/2 cup grated mozarella and parmesan
2 tspns crushed garlic
3 large ripe tomatoes, halved, seeded and finely chopped
1 cup vegetable stock
1 teaspoon sugar
salad or steamed vegetables, to serve

Preheat the oven to 180°C (fan-forced).

Butterfly the chicken breasts by slicing horizontally almost to the end, taking care not to cut all the way through. Open out the chicken and press to flatten.

Arrange four slices of prosciutto overlapping each other on your work surface. Place a butterflied chicken breast along the thin edge, then top with 1 tspn herbs and a slice of mozzarella or 1/4 cup grated cheese.

Carefully roll up the chicken in the prosciutto to enclose the filling. It should hold it's shape, but if it doesn't, tie up with some kitchen string. Repeat to make the remaining involtini.

Heat a fry pan over medium heat and spray with some cooking oil. Add the two involtini and cook for about 2 minutes on each side until the proscuitto is brown and crisp. Remove from the pan and place in a baking dish.

Spray the pan again with a light coat of oil and add the tomato, garlic and stock.  Bring to the boil and reduce the heat so the mixture is just simmering. Season with pepper and sugar and cook for about 10 mins or until the sauce thickens slightly- don't add salt as the prosciutto is quite salty!!

Pour the sauce into the baking dish with the involtini and bake for 15 mins, being sure to turn the involtini over half way through. A skewer inserted into the centre of the rolls should release clear juices.

Serve with salad or steamed vegies.


May I just say that these were absolutely awesome! It was amazing how salty the sauce actually was because of the prosciutto, but that didn't matter because the combination of the salty prosciutto with the fresh tomatoes, herbs, mozarella and the chicken was just spot on - I will be requesting this become a regular I think!! 

Mrs B xx

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