Name: Prune and prosciutto chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 large chicken thigh fillets; 1 tablespoon dijon mustard; 12 pitted prunes; 8 sage leaves; 4 prosciutto slices; 1 tablespoon olive oil; steamed green beans, to serve

Prune and prosciutto chicken

This is a great recipe to prepare ahead of time.

Serves 4

Prep

20M

Cook

20M

Total

40M

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Ingredients

4 large chicken thigh fillets

1 tablespoon dijon mustard

12 pitted prunes

8 sage leaves

4 prosciutto slices

1 tablespoon olive oil

steamed green beans, to serve

Method

1.Preheat oven to 200°C.

2.Place each thigh fillet between 2 pieces of plastic wrap. Pound with a meat mallet or rolling pin until 1cm thick. Trim edges.

3.Spread each thigh with mustard. Season to taste. Arrange 3 prunes and 2 sage leaves in centre of each thigh. Roll up tightly and wrap. Wrap a slice of prosciutto around each roll. Tie with kitchen string to secure (or use toothpicks – remember to remove before serving).

4.Heat oil in an ovenproof frying pan on high. Cook chicken, turning, 4-5 minutes, until golden.

5.Bake 12-15 minutes, until cooked through. Serve sliced with green beans.

If you want to prepare this recipe ahead of time, always remove chicken from the fridge 30 minutes before cooking, as chilled meat changes the cooking time.
Note

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Ingredients

Method

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