Transform your ordinary Sunday roast into something special with these elegant prosciutto-wrapped chicken breasts filled with a fragrant sausage, apple and herb stuffing. This impressive yet surprisingly simple dish delivers all the comfort of a traditional Sunday lunch with a gourmet twist that will have your family asking for seconds. Recipe serves 4
Ingredients
4 free-range skinless chicken breasts
Stuffing:
- 1/2 white onion, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon butter
- 3 pork sausages, meat removed from the casing
- ¼ cups sultanas
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped parsley
- 1/2 cup bread crumbs
- 1 apple, peeled, and grated
- 1 teaspoon Dijon mustard
- olive oil for brushing
- salt and pepper
- 4- 8 slices prosciutto
- extra sage leaves for garnish (2 – 3 per breast)
- 12 pieces of string or butchers twine to tie the bundles
Instructions
- Pre heat the oven to 200oC.
- Place each chicken between two sheets of plastic wrap and beat with a meat mallet or the bottom of a cast iron skillet. Flatten the breast evenly until about 5 mm thick.
- Melt the butter in a non-stick pan and gentle sauté the onion until it softens. Add the garlic and cook briefly season with salt and white pepper and set aside to cool.
- In the bowl of a small food processor, pulse the sultanas, sage and parsley until it forms a paste.
- Mix this with the other stuffing ingredients until well combined and then roughly divide into 4 portions.
- Place a flattened chicken breast, smooth side down on a board, lightly season the surface and then spread 1/4 of the stuffing evenly over. Roll up and tuck in any loose edges or stuffing that may have fallen out. Wrap 1 – 2 slices of prosciutto around each breast.
- Place the stuffed breast with seam side down and tie three pieces of string to secure the roll. Tuck a sage leaf under the string for decoration (and added flavour).
- Brush the chicken rolls with olive oil and roast in the oven for 20 minutes until golden brown and cooked through.
- Served with green beans or anything you fancy.
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