Food allergies? Indulge in this delicious dish, without the worry.


  • 4 boneless, skinless chicken breasts

  • 4 slices allergy-free prosciutto

  • 1/3 cup sultana paste

  • 8 asparagus spears

  • Sultana paste

  • 1 cup sultanas

  • In a blender, place the sultanas and blend to make a thick, sweet paste.


  • 1.

    Preheat oven to 180°C. Carefully butterfly each chicken breast by cutting a slit down each breast and slicing almost through so it can be folded out. Lay a thin layer of prosciutto onto each. Spread with sultanas paste then asparagus spears, season with sea salt and cracked pepper. Roll up and lay seam side down in a baking tray, roast in the centre of the oven until chicken is cooked through, about 30 minutes. Remove from the oven to a serving platter. Let stand for 5 minutes, slice then serve.


Food Allergy Week (17-23rd May) is an awareness week run by Allergy & Anaphylaxis Australia (A&AA) to increase awareness of food allergy in the community in an effort to promote understanding and help protect those at risk.   

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