Pete's recipe of the Month - March 2019

Prosciutto Chicken and Roasted Plum Salad


Prosciutto chicken
4 x free range chicken breasts (250g breasts)
8 x slices of prosciutto
1/4 cup basil
Drizzle of olive oil
8 Bamboo skewers

For the salad
130g baby roquette
50 g blue cheese, crumbled
100g candied walnuts (see recipe)
4 ripe plums, halved, deseeded and quartered
Drizzle of honey
1/2 tsp salt

1tbs white wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp table salt
1/2 tsp salt
1 tsp honey
For the dressing
Mix all of the ingredients in a bowl until combined.

Roasted plums
Preheat oven 180c
Line a baking tray with baking paper.
Lay quartered plums on the baking tray
Drizzle with honey and sprinkle the sea salt over evenly.
Bake for 15 minutes. Then allow to cool.

Candied walnuts
1 cup walnut halves
1/2 cup caster sugar
2 1/2 cup water

Line a baking tray with baking paper and preheat oven to 180c

Place the walnuts and 2 cups of water in a pan and bring to the boil. Once boiled turn down the heat and simmer for 5 minutes.
In a colander drain the walnuts. Once drained return to the pan with ½ cup water and ½ cup sugar.
Bring to a boil and simmer for 15 minutes.
Turn off the heat and let stand for 5 minutes.
Once again drain in a colander then place on the baking tray. Bake in the oven for 15-20 minutes or until they become a dark caramel colour. Once cooled they will become more crunchy.

Prosciutto chicken

Line a baking tray with baking paper
Preheat oven to 180c
Prepare the chicken by removing any sinew/fatty bits.
Make a 1 inch long incision into the breast just underneath the tenderloin and stuff in about 3 large basil leaves depending on size.

Now lay 2 pieces of prosciutto overlapping on a chopping board.
Place 1 chicken breast on the prosciutto and wrap it up like it's a blanket.
Insert a couple of bamboo skewers horizontally through the breast to keep in in place
Repeat the process with the other 3 breasts.
Place on a baking tray and drizzle with the olive oil. Season with cracked black pepper do not use salt as the prosciutto will give enough seasoning.
Bake for 25-30 minutes then rest it for 5 minutes.

While the chicken is resting In a large mixing bowl toss the plums, candied walnuts, roquette and blue cheese together.

Dress the salad with a generous amount of dressing and serve.

To assemble the salad, slice the chicken into pieces and assemble on top of the salad.

For next level results garnish with micro-greens and balsamic reduction.

Match with a glass or two of Hawkshead 2018 Riesling, then sit back, admire your masterpiece and devour!


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