The personal stories and adventures of a nerdy food lover.

Prosciutto-wrapped chicken on potato mash

I don’t know what it is, but there’s something about chicken wrapped in another type of meat that gets me a little excited.  Lately, I’ve seen these recipes in magazines for chicken either wrapped in prosciutto or pancetta and they look beautifully tasty.  It almost looks like the chicken is being lovingly cradled by pork….Mmmmmm *slips into dream like trance*.  Anyway, I’ve been trying to find a good recipe to try and share with everyone but not all that I’ve tried have been that great, until the one that I am about to share.  I found this recipe in the December 2010 issue of Australian Good Taste magazine.  The original recipe says it serves 4, but the other half and I easily finished all of it off so maybe the chicken thigh fillets were a little small.  Or it could be the fact the dish was pretty freaking tasty!  Please make sure you buy good quality prosciutto that has been freshly (and thinly) sliced, as this will make or break the dish.  I previously made the mistake of buying pre-sliced prosciutto which was a little dry and sliced a little thick, and the end result wasn’t the best.

Prosciutto-wrapped chicken on potato mash
1 Tbs olive oil
4 chicken thigh fillets, fat trimmed
100g pkt baby spinach
60g mozzarella, cut into four 1cm pieces
4 prosciutto slices
250ml (1 cup) chicken stock
2 Tbs sour cream
200g green round beans, trimmed

Potato Mash
4 Cream Delight potatoes (or any good mashing potato), peeled, chopped
25g butter
125ml (1/2 cup) milk
Salt and pepper

Preheat oven to 180°C. Open out each thigh fillet. Equally apportion the baby spinach and a piece of mozzarella to each fillet. Roll the fillet up to enclose the filling. Wrap a piece of prosciutto around each fillet to secure. Use very delicate fingers for this process because the thinly sliced prosciutto is quite delicate and can tear easily.

Heat the oil in a large frying pan over medium-high heat. Add the chicken to the pan and cook for 2 minutes on each side or until browned. Transfer the chicken to a baking dish and add enough stock to reach 1cm up the side of the dish. Pop the dish in the oven and bake for 20 minutes. Transfer the chicken to a plate and cover with foil to keep warm. Whisk the sour cream into the liquid.

Whilst the chicken is cooking in the oven, make the mash by cooking the potato in a saucepan of boiling water for about 15 minutes or until the potato is tender. Drain and return to the saucepan. Mash until smooth, and then add the butter and milk. A good tip given to me by my other half’s mother is to use warmed milk when making mashed potato.  This gives you a more creamy mash. Add salt and pepper to taste.

Cook the beans in a steamer over a saucepan of simmering water for 3-5 minutes or until bright green and tender crispy (if that makes sense).

To serve, place a huge dollop of mash on the plate with some of the beans next to it, then top the mash with the chicken and drizzle the sour cream mixture over everything.

I have altered the original recipe slightly, but if you want a printable version of the orignal recipe, click here.

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