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prosciutto-wrapped-chicken

Prosciutto-wrapped chicken

An elegant but easy supper for two. For an alcohol-free version, simply double the quantity of stock and add a little more lemon juice.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 2 Easy To Cook Lemon & Pepper Chicken Breasts
  • 4 slice/s Principe Prosciutto Cotto
  • 1 tbsp olive oil
  • 10g unsalted butter
  • 375g pack Seasoned Charlotte Potatoes
  • 100ml chicken stock
  • 75ml dry Marsala (or sherry, Madeira or dry white wine)
  • ½ lemon, cut into wedges
  • 1 Baby leaf salad, to serve (optional)

Method

  1. Remove the chicken breasts from the packaging and wrap each with 2 slices of prosciutto.

  2. Heat the oil and butter in a large frying pan over a medium-high heat. Once foaming, add the wrapped chicken breasts and fry for about 5 minutes on each side (or longer if needed) until cooked through, the juices run clear and no pink meat remains. Meanwhile, cook the potatoes according to pack instructions.

  3. Lift the chicken breasts out of the pan and transfer to warm plates with the potatoes. Add the chicken stock and Marsala to the frying pan, then bubble briskly until reduced to a syrupy sauce (4-6 minutes). Add a squeeze of lemon juice to the sauce, then spoon it over the chicken and potatoes. Serve with the lemon wedges and a baby leaf salad, if liked.

Cook’s tip

Marsala

This fortified Sicilian wine has notes of dried fruit and vanilla. Both sweet and dry versions are handy for cooking: sweet is commonly used in desserts, while dry marsala is great in pan sauces for chicken, pork, beef and veal.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,682kJ/ 642kcals

Fat

32g

Saturated Fat

11g

Carbohydrates

31g

Sugars

5.3g

Fibre

5.6g

Protein

46g

Salt

2.8g

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