Chicken with Prosciutto and Bean Puree

Chicken with Prosciutto and Bean Puree

Time: 30 minutes
Serves: 4

INGREDIENTS:
4 chicken breast fillets
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh rosemary
4 slices prosciutto Bean Puree 400 g (122/3 oz) can cannellini beans, drained
2 teaspoons chopped fresh rosemary
2 cloves garlic, crushed
2 tablespoons cream

RECIPE:
1. Slash the chicken breasts 3-4 times diagonally across the surface. Place in a dish and coat with the combined oil, juice and rosemary. Set aside.
2. To make Bean Puree: Process the beans, rosemary and garlic in a food processor or blender for 15 seconds. With the motor running, add the cream. Process until smooth. Transfer to a pan and heat gently until warm.
3. Heat a little extra oil in a heavy-based pan. Add the chicken and cook for 3-4 minutes each side, turning once, until cooked through. Brush 2-3 times with the marinade during cooking. Remove the chicken, then wrap a slice of prosciutto around each fillet.
Return to the pan and cook for a further 1-2 minutes, turning once. Serve with warmed Bean Puree.
NUTRITION PER SERVE:
Protein 50 g; Fat 20 g; Carbohydrate 20 g; Dietary Fibre 2 g; Cholesterol 105 mg; 1985 kJ (475 cal)
Note: Cannelloni beans can be replaced with canned chick peas and a little lemon juice.

 
 
 

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