Chicken breast stuffed with prosciutto and fresh basil beats any steak hands down. Served with a tomato salsa and grilled potatoes, what more could you want?
Ingredients 4 Portions
- 800 gPotatoes, waxy
- Olive oil
For the rolled chicken
For the tomato salsa
- 1 Stk.Shallot
- 200 gCherry tomatoes
- 2 tbsp.Olive oil
- 1 Stk.Lemon
- 1 tsp.Basil, Crushed
Wash the potatoes and cook through with their skin on.
Rinse the chicken breast fillets with cold water and pat dry with paper towel. Use a very sharp knife to cut the fillets in half lengthways to create two flat portions.
Coat the chicken fillets on both sides with Kotányi Grill Poultry seasoning mix, then cover each with a slice of prosciutto and a couple of fresh basil leaves. Grate Parmesan over the top. Roll the chicken fillets and use toothpicks or kitchen twine to fix them in place.
To make the tomato salsa: Thinly slice the shallot, finely dice the cherry tomatoes and mix with olive oil, lemon juice and Kotányi Basil. Season with salt and pepper.
Rub the rolled chicken with sunflower oil and grill on all sides for around 8–10 minutes. Then allow to rest for a short time under indirect heat.
Brush the cooked potatoes with the olive oil and again grill quickly until they are nicely seared. Season with salt and pepper.
Serve the rolled chicken with the grilled potatoes and tomato salsa.
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