This is a dish, once you get the hang of making, you will want to repeat again and again not just for a dinner party but also for lunch or even a picnic. Anything that can be prepared the day before or even a few hours ahead suits me - I like to be as stress free as possible when it comes to entertaining. This is my adaptation of a Belinda Jeffery recipe and is open to variation. Just use your imagination and take your lead from colours. Red peppers would look stunning and the cheese could be Blue or White Costello or something similar as long as it is creamy and spreads easily.
Ingredients:
4 medium size chicken breasts
5 long slices per breast (approx 500g) prosciutto
2 x 150g baby spinach leaves, washed, dried and destorked
150g Boursin cheese or another creamy variety
Method:
1. Tear off eight sheets of baking paper, about two thirds bigger than the chicken breasts and place one chicken breast between two sheets of paper.
2. Using a mallet, kitchen hammer or in our case a bottle of wine, flatten out each breast to about 4mm with the aim of an overall even thickness.
3. Remove the top piece of paper and discard. Smooth the cheese onto each breast - dividing it equally between the four.
4. Place a single layer of spinach leaves on top of the cheese.
5. With the aid of the paper roll up the chicken lengthwise. Put to one side.
6. Tear off four more pieces of baking paper and four pieces of foil all the same size as each other and all the same size as in number 1. above. Put the paper on top of the foil.
7. Place 5 slices of procuitto, butting each one up to the other, on each piece of paper. Short end in front of you.
8. Spread another layer of spinach on top of the prosciutto.
9. Put the rolled chicken at the bottom of the proscuitto, nearest to you and again, using the paper and foil as an aid, roll up and twist the ends like making a bon bon (cracker). Place the rolls in the fridge for at least sixty minutes before cooking.
Preheat oven to 180˚C. Place chicken rolls in a shallow dish and bake for 40 minutes. Remove from the oven and rest 15-20 minutes. Carefully unroll each one and slice into rounds. Three breasts serve four people quite easily but I always make four so we have cold leftovers!
Ingredients:
4 medium size chicken breasts
5 long slices per breast (approx 500g) prosciutto
2 x 150g baby spinach leaves, washed, dried and destorked
150g Boursin cheese or another creamy variety
Method:
1. Tear off eight sheets of baking paper, about two thirds bigger than the chicken breasts and place one chicken breast between two sheets of paper.
2. Using a mallet, kitchen hammer or in our case a bottle of wine, flatten out each breast to about 4mm with the aim of an overall even thickness.
3. Remove the top piece of paper and discard. Smooth the cheese onto each breast - dividing it equally between the four.
4. Place a single layer of spinach leaves on top of the cheese.
5. With the aid of the paper roll up the chicken lengthwise. Put to one side.
6. Tear off four more pieces of baking paper and four pieces of foil all the same size as each other and all the same size as in number 1. above. Put the paper on top of the foil.
7. Place 5 slices of procuitto, butting each one up to the other, on each piece of paper. Short end in front of you.
8. Spread another layer of spinach on top of the prosciutto.
9. Put the rolled chicken at the bottom of the proscuitto, nearest to you and again, using the paper and foil as an aid, roll up and twist the ends like making a bon bon (cracker). Place the rolls in the fridge for at least sixty minutes before cooking.
Preheat oven to 180˚C. Place chicken rolls in a shallow dish and bake for 40 minutes. Remove from the oven and rest 15-20 minutes. Carefully unroll each one and slice into rounds. Three breasts serve four people quite easily but I always make four so we have cold leftovers!
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