This recipe is for two however it will make more sauce then you will probably need. You can use the remainder stirred through some pasta or zoodles the next night or mix through some cooked chicken and spinach and place into some puff pastry for a yummy pie. You may which to make less sauce and reserve some of the pesto as a dip for entree.
You can also double or triple etc the chicken and filling quantities to suit how many you need. Just increase the cooking time if you do.
You can use a store bought pesto in place of homemade.
We are loving prosciutto wrapped chicken and experimenting with new sauces. This one is a lovely non creamy sauce that works well. My Prosciutto Wrapped Chicken with Creamy Garlic Sauce is a huge favourite in this house as is Proscuitto Wrapped Chicken with Roasted Capsicum and Basil Sauce.
- 2 chicken breasts, fat and skin removed and butterflied
- Strips of roasted capsicum, I use jarred
- 8 spinach leaves
- A few tablespoons of the below pesto
- Salt and Pepper, to taste
- 6 slices of prosciutto
- 3 peeled cloves of garlic, less if you prefer
- 50-100g basil
- 90g cashews
- 70g parmesen
- 60g olive oil, approximately
- Salt and Pepper, to taste
- 150ml cream
- Vegetables of choice
- Place parmasen into bowl. Blitz on speed 8 for 5 seconds
- Place all of pesto ingredients into bowl except oil. Blitz on speed 7 until fine.
- Turn down to speed to 8 if you want it finer. Set aside.
- You can wash your bowl out at this stage but I dont. Place 600mls water into tmx bowl.
- Cook for 8 mins, speed 3, steaming temperature. I do this to shorten the actual cooking time on the chicken. It is more time efficient for me to boil the water and have it all ready to go whilst doing prep.
- Preheat oven to 180 degrees (this is to crisp up the prosciutto briefly after cooking. This is optional)
- Meanwhile, lay out chicken breasts. Top with spinach, capsicum and a little pesto over each one. You wont need much pesto. Its just to give the chicken some moisture. Keep in mind you will have the sauce as well to serve. Season with salt and pepper.
- Roll chicken up ensuring the filling is secure.
- Wrap prosciutto around the outside of the chicken tightly.
- Get a piece of baking paper and scrunch and wet it. Flatten out and place on the bottom steaming attachment tray. Place chicken on top of it.
- Cook for 16-18 minutes, speed 3, steaming temperature.
- Meanwhile prepare your vegetables of choice and place onto top steaming tray. Rinse well.
- In the last 6 minutes of the cooking time place vegetable tray in place and continue cooking. You may need to pop it in sooner depending on the vegetables you use.
- Once cooked place chicken onto a tray an into an oven for 10-12 minutes just to crisp up the prosciutto.
- Place vegies into an insulated server or keep together in the steamer to keep warm.
- Into the bowl add the remaining pesto and cream.
- Cook on 90 degrees, speed 2 for 6 minutes.
- Season well with salt and pepper. You may like to add a little extra parmesan cheese at this stage too. Blitz on speed 2 just to combine.
- Serve sauce over chicken and/or vegetables.
- Those with a Thermomix will know their steaming temperature as Varoma temperature. Other machines will know it as the steaming or ST temperature.
- Those with a Thermomix will know their steaming attachment as a Varoma. Other machines will know it as the steamer.