Photography: John Paul Urizar. Styling: Michele Cranston.
We’ve paired this prosciutto wrapped chicken with a fresh salsa starring perfectly ripe, in-season tomatoes. Chicken breast fillets are wrapped with lemon slices, sage leaves and prosciutto, then pan-fried and oven-roasted until golden and tender.
With rich, salty, earthy and tangy flavours, this 40-minute prosciutto wrapped chicken is simple enough for weeknight cooking, and makes a special dinner for entertaining guests, too.
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced).
Place chicken on a chopping board; top each fillet with 2 lemon slices and 2 sage leaves. Wrap prosciutto around chicken, securing with a toothpick if required. Wash board with hot soapy water.
Heat a medium ovenproof frying pan over medium high heat; add 1 tablespoon of the oil, add remaining whole sage leaves and fry until crisp and bright green. Remove from pan and drain on paper towel.
In the same pan, cook the chicken, lemon side down, for 5 minutes or until browned. Turn the chicken, cook for 2 minutes then transfer the pan to the oven and roast for 10 minutes or until chicken is tender and cooked through.
Meanwhile, to make the salsa, heat remaining oil in a large frying pan over medium heat; cook the pine nuts, garlic, capers, olives, tomatoes and shredded sage, stirring, for 3 minutes or until tomatoes start to soften. Add the vinegar, 1 tablespoon water and the sugar; cook for 1 minute or until reduced slightly. Discard garlic if desired.
Serve chicken with the crispy sage leaves and tomato salsa.
Not suitable to freeze.
Test Kitchen tip
What to serve with prosciutto wrapped chicken
This prosciutto wrapped chicken with the tomato salsa is a beautiful meal served with a fresh loaf of your favourite bakery bread to soak up the flavours. For an extra special dinner party, add a vibrant salad and roast potatoes.
How to store tomatoes
Unripe tomatoes should be stored at room temperature away from direct sunlight, not in the fridge as this will disrupt the texture and natural ripening process.
If you buy perfectly ripe tomatoes and won’t be using them for a day or two, keep them in the refrigerator crisper to prevent spoilage but remove them from the fridge at least a couple of hours before using to maximise flavour.
