Wednesday, August 19, 2015

Chicken, Fig and Prosciuotto Rolls

Chicken, Fig and Prosciutto Rolls Recipe

  • 1-2 chicken breasts per person
  • 1-2 teaspoons of fig jam per chicken breast
  • 1 slice of prosciutto per chicken breast
  • 1 slice of mozzarella cheese per chicken breast if you tolerate/enjoy dairy
  • salt and pepper to taste
  • 1-2 Tablespoons of oil of choice
  • optional: balsamic vinegar
  • kitchen string
What to do
  1. Pound your chicken breasts between 2 sheets of parchment paper or plastic wrap until they are about 1/4 inch thick. Season with salt and pepper.

Pound it flat
  1. Spread 1-2 teaspoons of fig jam over your flat chicken breasts.
  2. Lay a piece of prosciutto over the top of the jam layer.
  3. Top the prosciutto with a slice of mozzarella (or cheese of your choice) if you want to include dairy.

Ready to roll
  1. Now roll your chicken jelly-roll style and secure with kitchen string.
  2. Brown your little rolls in a frying pan over high heat with the oil of your choice (I used ghee).

Brown on all sides
  1. Put your browned chicken rolls into a 220 C oven (425 F) for an additional 15-20 minutes. I cook with cast iron pans so I just put my pan right in the oven. You could also transfer your chicken rolls to an oven proof dish.
I love my cast iron pans that can go right into the oven
  1. Optional: drizzle with balsamic vinegar before serving.


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