About this recipe:Much like saltimbocca, this dish is heavenly - chicken smothered in Parmesan cheese, rolled with mozzarella and prosciutto and baked in white wine.
4 skinless, boneless chicken breast fillets
40g grated Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
100g thinly sliced prosciutto
280g full fat mozzarella cheese, sliced
75ml white wine
4 tablespoons olive oil
1 pinch black pepper
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 170 C / Gas 3.
Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the centre of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with skewers.
In a 20x30cm baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.