A hearty meal that is still perfect for a Summer evening.


  • 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


  • 1.

    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.

  • 2.

    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).

  • 3.

    Top each fillet with mince mixture, dividing it evenly. Roll up from the long side, keeping it as tight as possible.  Wrap threes slices of prosciutto around each fillet.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Slice chicken into 2-3cm thick slices, place on serving platter and spoon reduced sauce over. Serve with salad.

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