• Monique Jephcote

CHICKEN AND PROSCIUTTO PARMIGIANA

Updated: Apr 23, 2019


Ingredients:

- 1 tablespoon olive oil

- 4 small chicken breast fillets (alter to suit how many people you're cooking for)

- 50g mozzarella, thinly sliced

- 4 thin slices prosciutto

- 375ml (1 1/2 cups) Sacla Originale Cherry-Tomato & Basil pasta sauce

- Fresh thyme sprigs, to serve


Recipe:

Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Cook the chicken for 2-3 minutes each side or until golden. Transfer to a plate.


Top the chicken with mozzarella. Wrap a piece of prosciutto around each piece of chicken. Tie with kitchen string to secure.


Spread the pasta sauce over the base of a baking dish. Arrange the chicken over the sauce. Tuck thyme sprigs under the string. Bake for 20 minutes or until the chicken is cooked through.


Serve with mashed potato and some steamed vegetables.

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Monique Jephcote, 2020 l monique@theintuitivedietitian.com.au

Certified Intuitive Eating Counsellor, Dietitian & Personal Trainer

1a/12 Tierney Place Tweed Heads South 2486, NSW, AUSTRALIA

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Intuitive Dietitian Nutritionist Tweed Heads Gold Coast