Prosciutto-wrapped chicken
Servings 2 people
Cost £
Ingredients
Marinade
- 1 juice of lemon
- 1 tsp fresh thyme, chopped
- 2 garlic cloves, minced
Chicken ingredients
- 2 free-range chicken breast (skin removed)
- 4 sage leaves
- 6 slices of prosciutto
Sauce
- 70 g unsalted butter
- 75 ml sweet marsala
- 4 tbsp hot water
- salt and pepper for seasoning
Instructions
- Cut into your chicken breasts, horizontally, on each side i.e. so it opens like a book. (Make sure you don't cut all the way through).
- In a bowl, add the lemon, chopped thyme and garlic, then add the chicken and leave to marinate for approx. 30 mins
- Once done, place a sage leaf inside each side of the chicken breast.Take 3 slices of prosciutto for each chicken breast and wrap the chicken so there are no gaps. Gently pat flat.
- Pre-heat the oven to 180C (or 160C on fan)/350F.Now, seal and brown the chicken in an oven-proof frying pan:Add 50 g of butter and let it foam a little before adding the wrapped chicken.Seal for approx 2 mins until a light golden brown then turn over and cook for approx 1 min.Now, put the oven-proof frying pan in the oven and cook for approx. 8 mins or until cooked through (I use a meat thermometer to reach 74C).Remove from the oven and place the chicken on a warm plate, cover with foil to rest.
- Using the same pan with any juices, place on medium heat and add the Marsala wine. Cook for 3 mins to reduce by half, then add 4 tbsps of hot water and reduce by half again.Lastly, add the remaining butter and give a stir until the butter emulsifies the sauce. Season to your liking.
- Serve with some green and pour the sauce over the wrapped chicken.
Notes
Recipe inspired by Theo Randall's Italian Deli Cookbook