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Ingredients:
- 4 large boneless and skinless chicken breasts
- 8 thin slices of prosciutto(Parma ham)
- 8 thin slices buffalo mozzarella cheese
- 8 fresh sage leaves
- 8 SUNSWEET ready to eat prunes, finely chopped
- 1 teaspoon lemon zest
- 150ml marsala (or white wine)
- 100ml meat stock
- 50g unsalted butter
- 50ml olive oil
- salt, freshly ground black pepper
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Method:
1. Cut the chicken breast in half horizontally, and then pound each with a meat mallet or rolling pin to beat them flat.
2. On each piece of chicken on one side place one slice of prosciutto, then a little chopped prune and lemon zest. Top with a slice of mozzarella and sage.
3. Fold over the chicken to enclose the filling and secure with a cocktail stick. Season with salt and pepper.
4. Heat the oil and half the butter in a pan; cook the chicken pieces for 5-6 minutes, turning occasionally. Remove and keep warm.
5. Add the marsala and stock, boil together over a high heat until syrupy in consistency. Whisk in the remaining butter and pour over chicken.
Copyright, Paul Gayler
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