Name: Proscuitto-wrapped chicken with fig and goat’s cheese stuffing
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 250 gm soft goat's cheese, crumbled; 4 dried figs (15gm each), finely chopped; 1 tbsp finely chopped flat-leaf parsley; 1 egg; 2 chicken breasts (280gm each); 8 large slices prosciutto; 4 Desiree potatoes (150gm each); 250 ml (1 cup) each chicken stock and red wine jus (see note); 1½ tbsp Dijon mustard; 2½ tbsps extra-virgin olive oil; 8 thyme sprigs; 2 bay leaves; 2 garlic cloves, bruised; 2 tbsp finely chopped tarragon

Proscuitto-wrapped chicken with fig and goat’s cheese stuffing

Chicken involtini gets an upgrade in this impressive chicken dish.

Proscuitto wrapped chicken (chicken involtini) with fig and goat's cheese stuffing — Proscuitto-wrapped chicken with fig and goat's cheese stuffing

Serves 4

Prep

25M

Cook

35M

Total

Served with herbed hasselback potatoes and packed with a flavourful fig and goat’s cheese stuffing, this prosciutto wrapped chicken recipe is an elevated take on the popular chicken involtini. We bake the chicken in the same dish as the hasselback potatoes and herbs, resulting in juicy chicken wrapped in crispy prosciutto slices. Whether you’re looking for a chicken recipe for dinner or a dish to impress guests with, this relatively easy recipe is one you’ll want to commit to memory.

Ingredients

250 gm soft goat's cheese, crumbled

4 dried figs (15gm each), finely chopped

1 tbsp finely chopped flat-leaf parsley

1 egg

2 chicken breasts (280gm each)

8 large slices prosciutto

4 Desiree potatoes (150gm each)

250 ml (1 cup) each chicken stock and red wine jus (see note)

1½ tbsp Dijon mustard

2½ tbsps extra-virgin olive oil

8 thyme sprigs

2 bay leaves

2 garlic cloves, bruised

2 tbsp finely chopped tarragon

Method

1.Preheat oven to 200˚C fan-forced. Place cheese, figs, parsley and egg in a food processor and pulse until finely chopped and combined. Season to taste and transfer to a piping bag with a 5mm nozzle. Using a small knife, pierce a whole horizontally into the centre of each breast to create a cavity for the stuffing; pipe stuffing into cavity, then wrap each chicken breast tightly with two slices of prosciutto. Refrigerate until ready to cook.

2.For hasselback potatoes, place potatoes on a chopping board, thinly slice potatoes widthways just short of cutting through base. Chopsticks placed on either side of potato helps prevent knife going all the way through.

3.Combine stock, jus and mustard in a jug. Heat oil in a large ovenproof pan over medium-high heat. Add chicken and cook, turning frequently, until beginning to brown all over (3-4 minutes). Add potatoes, scatter with thyme, bay and garlic and pour over stock mixture. Bake until chicken and potatoes are golden and cooked through (30-35 minutes).

4.Remove from oven and stir through tarragon; serve immediately.