Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Prosciutto, Chicken and Provolone Involtini 
with Polenta

Prosciutto, Chicken and Provolone Involtini 
with Polenta recipe, by MiNDFOOD.

Prosciutto, Chicken and Provolone Involtini 
with Polenta

There’s a mixture of tastes and textures in this dish, with baked pumpkin wedges complimenting crisp prosciutto and soft polenta.

Serves 4

12 thin slices prosciutto (125g)

4 small chicken breast fillets (500g)

100g provolone or mozzarella cheese, thinly sliced

2 tbsp toasted pine nuts

1 cup basil leaves

500g pumpkin, seeds removed, cut into small wedges

olive oil cooking spray

polenta, to serve

1 Preheat oven to 200C. Line a baking tray with baking paper.

2 Lay one slice of prosciutto on a board. Lay another three slices, forming a line down the board with the prosciutto overlapping slightly. Form another two lines beside this one.

Lay chicken breast fillets down one long edge of prosciutto. Top with cheese, pine nuts and basil. Carefully roll chicken in prosciutto, enclosing filling. Secure with kitchen twine.

3 Put roll on prepared baking tray with pumpkin wedges. Spray pumpkin with olive oil.

Roast for 20–25 minutes or until chicken is cooked through, prosciutto is crisp and pumpkin is tender.

4 Stand for 5 minutes before slicing. Serve with soft polenta.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney