Ingredients
- 40 g (1 1/2 oz/1/4 cup) pine nuts, toasted and coarsely chopped
- 115 g (4 oz/ 2/3 cup) green olives, pitted and coarsely chopped
- 100 g (3 1/2 oz/ 1/3 cup) fresh sourdough breadcrumbs
- 80 g (2 3/4 oz/3/4 cup) finely grated parmesan cheese
- 1/4 cup chopped flat-leaf (Italian) parsley
- 1 egg, lightly whisked
- 6 x 180 g (6 1/4 oz) chicken breast fillets with skin, butterflied
- 9 thin slices prosciutto (about 200 g/7 oz)
- 2 1/2 tablespoons olive oil
- Mixed baby leaf salad and boiled potatoes, to serve
Method
1. Combine the pine nuts, olives, breadcrumbs, parmesan and parsley in a bowl. Season with salt and freshly ground black pepper. Add the egg and mix until well combined.
2. Lay a butterflied chicken breast on a chopping board, cut side up. Spoon one-sixth of the filling onto the chicken, shaping it into a neat log running lengthways down the centre of the breast. Roll the chicken up around the filling to form a neat shape. Tear 3 of the prosciutto slices in half lengthways. Wrap 3 pieces of prosciutto around each chicken roll, overlapping them slightly so they just cover the chicken.
3. Use kitchen string to tie up each chicken roll at 2 cm (3/4 inch) intervals to secure.
4. Preheat the oven to 180°C (350°F/Gas 4).
5. Heat the oil in a large ovenproof frying pan over medium heat. Add the chicken and cook, turning often, for 8 minutes or until browned all over. Transfer the pan to the oven and cook for 12-14 minutes or until the chicken is just cooked through. Remove from the oven, cover loosely with foil and set aside for 5 minutes to rest.
6. Remove the string. Cut the chicken into 1 cm (1/2 inch) thick slices. Serve immediately with salad and potatoes.
