Sunday, November 1, 2009

Sagey Chicken and Proscuitto Parcels

Sagey Chicken and Proscuitto Parcels

Ingredients :
2 chicken breasts
1 ripe tomato
Parmegano reggiano
Sage (easy to grow in your garden or kitchen window potplant)
4 slices of prosciutto
Olive oil
Salt and pepper

1. Slice breast thinly in half lengthways, reserving the tenderloins for the soup to accompany this dish (see next recipe).
2. Place sage leaves, salt and pepper, parmesan and 1 slice of tomato on wide end and roll up with prosciutto.

3. Place some olive oil in a roasting pan (with a dash of white wine if available!) and place chicken parcels on top.
4. Roast in 180-200C oven for 25-35 minutes until the chicken is tender and the prosciutto is crispy.


Chicken, Leek and Proscuitto soup with Cabbage
6 cups savoy cabbage
3 slices prosciutto
2 leeks
2 tomatoes
½ cup long grain rice or brown rice
2 chicken tenderloins

1. Heat 1 tbsp olive oil in pan with ½ cup water and cook leeks, prosciutto and rosemary over low heat for 10 minutes until leeks soften.
2. Add tomatoes and salt and pepper, cook further 10 mintues.
3. Add cabbage and 4 cups of water, cook further 15 minutes.
4. Bring to boil, add rice, stir and cook further 18 minutes or until rice is tender.

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