The meat soirée continues…. This time with prosciutto. How have I survived this far without it?! This is super easy and can be served with whatever else you fancy. The chicken is stuffed with what is essentially a pesto that I made from what was left in the fridge, there was no measuring so just experiment with what you have in the quantities you have. That’s helpful isn’t it. Off you go.
2 big handfuls Italian parsley (you could use basil or regular parsley if you like)
2 big handfuls kale
1 long red chilli
1 tbs grated ginger
2-3 handfuls walnuts (or whatever nuts you like)
2 tbs apple cider vinegar
2 tbs olive oil (or oil of your choice)
Chuck everything but the nuts into the food processor & blitz until it is all chopped up & looking “pesto-ish”. Add the nuts & pulse a few times until it is at the consistency you like. If it is too wet, add some more herbs/kale, if it’s too dry add a dash more oil or some water. Done.
4 chicken breasts- sliced open so that you can stuff them
About 8 pieces of prosciutto (bacon would probably work too)
1 tbs coconut oil for cooking
Preheat the oven to 200C. Stuff the chicken breast with the pesto stuffing and close over to contain. Wrap the chicken with 1-2 pieces of prosciutto to cover the outside. Heat the frypan & add the coconut oil. Once hot, add the chicken breasts, cooking just enough on each side to seal them. Pop into a baking paper lined tray & into the oven for about 15 mins until cooked through. You could cook them completely in a frypan if you like, I find they stay more juicy & the outside doesn’t burn in the oven though.1
An amazing & appetizing stuffed chicken recipe, I agree! 🙂 Great for dinner parties too! Yummm!
Thank you Sophie 🙂
Another recipe where you added ginger – fantastic!!
I added it to a fudge recipe too 😉
That sounds great!
Louisa Crosby says
Hey Shan! I have converted to your religion after following you on FB for ages 🙂 I went shopping for all the ingredients you use and have a veggie spaghetti maker ordered online- only thing I couldn’t get was coconut flour.
I made this last night for dinner, was so delish everyone loved it! Thanks 🙂 the only changes I made was Kale for silver beet (we don’t get kale in supermarkets) and used lemon juice instead of vinegar.
Looking forward to trying another tonight!
Lou! My beautiful friend thank you!!! You can easily (and MUCH more cheaply) make your own coconut flour. Just pop some dried coconut in your food processor and blitz it until it turns to flour. Easy peasey. Love the substitutions for the chicken too! Sounds delish! Thank you for joining the religion 😉
Louisa Crosby says
Awesome, I have coconut! Thanks
Fabulous! Go forth & flour-make!