Chef's delight: Prosciutto Chicken
Recipe by Adrian Martin
A word from the chef
A simple way of adding lovely flavour to your chicken breasts. This is a popular mid-week meal in our home in Cavan. Sometimes you’d swear we were Italian!
Two handfuls of spinach leaves
Four chicken breasts
One ball of mozzarella cheese, sliced
Eight slices of prosciutto ham
Eight chestnut mushrooms, sliced
Two sprigs of thyme, finely chopped
200ml beef stock (stock cube and water)
Freshly ground black pepper
Preheat the oven to 180ºC/350ºF/gas mark4. Put two tablespoons of olive oil in a saucepan over a medium heat and wilt the spinach. Season with a pinch of sea salt, then place onto some kitchen paper to soak up any moisture.
Slice into the side of each chicken breast to make a flap and then stuff them with equal portions of the cheese and wilted spinach. Wrap each chicken breast with two slices of the ham and then bake in a roasting tin for 25 minutes in the oven.
Put two more tablespoons of olive oil into the saucepan and cook the mushrooms over a high heat until they are soft. Make sure you get a nice colour on the mushrooms. Add the thyme and beef stock, and reduce by half over a really high heat. This normally takes one to two minutes. Finally, add the cream and season with salt and pepper.
Cook for a further two minutes until the sauce has thickened.
When the chicken is cooked pour over the sauce and serve.
ABOUT THE CHEF
Adrian Martin from Bawnboy is an ambassador for Nordmende Smart Living and Manor Farm. He is also a regular on our TV screens.
His latest cook book is ‘Create Beautiful Food at Home’. Adrian recently opened a new restaurant in Camden in London 'Mayflower'.