Ingredients:
- Chicken breasts
- 1 packet soft cheese
- parsley
- pine nuts
- prosciutto (parma ham or similar).
- 1 tbsp White wine
- 2 tbsp chicken stock
Instructions:
- Preheat the oven to 180C.
- Butterfly the chicken breasts. See internet for technique
- Tenderise breasts with a meat hammer. Go gently, or they might tear.
- Lay out overlapped slices of prosciutto .
- Heat pine nuts in a dry pan until gold.
- Mix pine nuts, chopped parsley, and soft cheese in a bowl.
- Place the chicken on top of the prosciutto and spread with the cheese mixture.
- Wrap the chicken tightly in the prosciutto and fry for 5 minutes to colour.
- Place the chick in a baking dish with the white wine and chicken stock.
- Bake for 20 miutes.
The dish as shown is served with a spinach and pea risotto.