Prosciutto Wrapped Chicken

Prosciutto Wrapped Chicken


4 chicken breast fillets

200g mozzarella, finely sliced

16 semi dried tomatoes

24 basil leaves

8 Primo Prosciutto slices

2 tablespoons olive oil

300g tagliatelle

1 ½ cups tomato passata


  1. Preheat oven to 180°C.
  2. Using a small, sharp knife, slice through the centre of each chicken breast to make a pocket (without cutting all the way through).
  3. Fill each pocket with equal amounts of mozzarella, tomatoes and basil. Season with salt and pepper.
  4. Lay 2 slices of prosciutto slightly overlapping on the work surface, then place a chicken breast on to and wrap to enclose the filling.
  5. Repeat for remaining prosciutto and chicken.
  6. Heat oil in a large frypan over medium high heat. cook chicken breasts for about 6 minutes until browned on all sides.
  7. Transfer to oven and bake for a further 8-10 minutes, or until chicken is cooked through.
  8. Meanwhile, cook pasta in boiling water according to the packet instructions.
  9. Heat passata in a pan over medium heat, then toss warm passata through cooked pasta.
  10. Slice chicken and serve over pasta.


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Midwest Foods Dubbo