Chicken And Prosciutto Bake

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreeSugar FreeDairy Free
CALORIES
597kcal
protein
60.7g
carbs
5.4g
fat
35g
serves
6serves

Introduction

Do you want a tasty and filling family dinner that isn’t loaded with creamy sauces and unnecessary fillers?

This luxe tasting bake can be done either in a large casserole or as a tray bake.
If you bake it on a tray, cover it with foil while it cooks.

The chicken is fall-off-the-bone tender and full of flavour which is perfectly set off by the salty crispiness of the prosciutto.

The combination of vegetables creates a lovely light, but packed with flavour, sauce to be spooned over your final dish.

Serve the chicken on a bed of Creamy Cauliflower Mash.

Go on.
Make it. Post it. Tag me.

Enjoy!

The recipe

Ingredients

6 chicken marylands
100 grams of prosciutto
200 grams of mushrooms
2 leeks, pale green and white parts
2 stalks of celery
2 tablespoons of olive oil
1 cup of chicken stock
fresh thyme sprigs
salt and pepper, to taste

Directions

Step 1
Pre-heat your oven to 200 C
Step 2
Take each chicken maryland and wrap a slice of prosciutto around it.
Step 3
Sit the chicken to one side while you prep your vegetables.
Step 4
Heat the olive oil in a heavy based casserole and saute the mushrooms until they brown.
Step 5
Remove from the heat and add sliced leeks and diced celery.
Step 6
Arrange the chicken pieces over the top and tuck thyme sprigs among the pieces.
Step 7
Pour the chicken stock in and bake for 45 minutes, covered.
Step 8
Season to taste.
Step 9
Serve over Creamy Cauliflower Mash with spoonfuls of sauce drizzled over the top.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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