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Prosciutto chicken, golden tomato & caper traybake
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4 x No.1 Free Range Corn Fed Chicken Thigh Fillets
½ x 25g pack basil, leaves only
4 slices prosciutto crudo
250g British ruby gem potatoes, larger ones halved
2 tbsp extra virgin olive oil
5 tbsp Italian dry white wine
225g pack Golden Baby Plum Tomatoes, a few halved
1 tbsp nonpareille capers, drained
Flat leaf parsley, roughly chopped, to serve
1. Preheat the oven to 200°C, gas mark 6. Open out the chicken thighs and place a basil leaf in the middle of each thigh. Roll up again, then place a basil leaf on the top of each thigh.
2. Roll each piece of chicken in a slice of prosciutto, and transfer to a medium roasting tin. Scatter the potatoes around, spoon the olive oil over the chicken and potatoes and splash in the wine. Season and roast for 20 minutes.
3. Scatter the tomatoes into the tin and tear in the rest of the basil. Stir. Spoon the cooking juices over the chicken. Roast for another 20 minutes, or until the chicken is cooked through, the juices run clear and there is no pink meat.
4 Remove from the oven and scatter with the capers and parsley to serve. Delicious with green beans or a crispy, dressed salad on the side.
Typical values per serving:
This recipe was first published in Thu Jul 01 11:40:16 BST 2021.