Prosciutto-wrapped chicken

Name: Prosciutto-wrapped chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 chicken breast fillets; 2 large buffalo mozzarella* (200g), or 4 or 5 bocconcini, finely sliced; 16 semi-dried tomatoes; 24 basil leaves, plus extra small basil leaves to serve; 8 prosciutto slices; 2 tbsp olive oil; 300g tagliatelle; 1 1/2 cups tomato passata (sugo)*

4.8

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Cost: $8.71 /serving

Author : Valli Little

budget friendly pan fry boil

Ingredients

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4 chicken breast fillets2 large buffalo mozzarella* (200 grams), or 4 or 5 bocconcini, finely sliced16 semi-dried tomatoes24 basil leaves, plus extra small basil leaves to serve8 prosciutto slices2 tbsp olive oil300 grams tagliatelle1 1/2 cups tomato passata (sugo)*

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Instructions

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Step 1

Preheat oven to 180C. Using a small, sharp knife, slice through the centre of each chicken breast to make a pocket (without cutting all the way through). Fill each pocket with equal amounts of mozzarella, tomatoes and basil. Season with salt and pepper. Lay 2 slices of prosciutto slightly overlapping on the work surface, then place a chicken breast on top and wrap to enclose the filling.

Step 2

Repeat for remaining prosciutto and chicken.

Step 3

Heat oil in a large frypan over medium-high heat. Cook chicken breasts for about 6 minutes until browned on all sides. Transfer to oven and bake a further 8-10 minutes, or until chicken is cooked through.

Step 4

Meanwhile, cook pasta in boiling salted water according to packet instructions, then drain. Heat passata in a pan over medium heat, then toss warm passata through cooked pasta. Slice chicken and serve over pasta, scattered with small basil leaves.