Prosciutto di Parma is an authentic Italian product and a delicious accompaniment for meals this summer.
Pre-heat oven to 180C force fan.
Mix olives, ricotta, sun dried tomatoes, porcini mushrooms, egg and Parmigiano Reggiano, then add salt and pepper, stir well to combine.
Trim chicken breast and remove excess fat if needed. Make a small incision with a knife underneath the tenderloin to create a pocket to stuff the ricotta filling. Then wrap each breast with 2 prosciutto slices.
Add a little olive oil and butter in a frying pan. When hot add the chicken to the pan and sear for up to 2-3 mins until golden. Turn the chicken, then place the pan in the oven and cook for further 15 mins. When ready allow the chicken to rest for up to 3-4 mins before serving.
Carve the chicken breast in half with a sharp knife and dress with basil pesto.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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