There’s a mixture of tastes and textures in this Prosciutto, Chicken & Provolone Involtini with Polenta dish, with baked pumpkin wedges complimenting crisp prosciutto and soft polenta.
Prosciutto, Chicken & Provolone Involtini with Polenta
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.