Transcript

Chicken Involtini with prosciutto, basil and verjuice served with tomato salad

2 chicken breasts, tenderloins removed
6 slices thinly sliced prosciutto
5 basil leaves
Splash verjuice
Salt and pepper
4 ripe tomatoes
Handful pitted black olives
Few slices of red onion

Method

Pull your prosciutto out of the fridge for ten minutes before starting to allow it to warm slightly which makes it separate easier and pre-heat your oven to 180c.

With your breasts on the board divide the basil between and lay on top of the chicken breast and wrap with three slices of prosciutto per boosie, tucking the slices under the breast.

Spray a baking tray with canola spray, place your breasts on and bake in the oven for 30 minutes.

Meanwhile, back at the Hall of Justice, slice your tomatoes into quarters and toss in a bowl with sliced black olives and onion.

Turn your salad onto the plates, leave room for your chicken and slice the chicken with a sharp knife and delicately arrange/fan on the plate. Splash a little verjuice over the chicken and salad and enjoy.