Thursday, October 20, 2011

Chicken with Prosciutto, Blue Cheese and Semi Dried Tomatoes

This very easy and quick dish is wonderful for not only a mid week dinner but would be an inpressive meal at any dinner party.

The flavours were powerful yet bordering on the rich side due to the combination of the stuffing of blue cheese and semi dried tomatoes topped with the chicken being wrapped in prosciutto.  The hint of basil provided a delicious underlying flavour.  The simple sauce enveloped the whole dish, which rounded of the meal.

Ideally I would ensure that you use small chicken fillets due to the richness but definitely worth trying, even if you are not a blue cheese lover.

Chicken with Prosciutto, Blue Cheese and Semi Dried Tomatoes
(recipe adapted from Weight Watchers Australia)

Serves: 4
ProPoints per serve: 9
4 small lean chicken breast
50 grams blue vein cheese
1/4 cup fresh basil
1/2 cup semi dried tomatoes, not in oil
4 slices prosciutto, fat trimmed
1 teaspoon chicken stock powder
4 tablespoons white wine
freshly ground black pepper

Preheat the oven to 190 degrees Celsius.

Using a sharp knife, cut a pocket into each chicken breast. Place 2 basil leaves in each pocket, then share the cheese and tomatoes equally between them. Close the pockets and wrap each chicken breast in a slice of prosciutto.

Arrange in a shallow baking dish and add the stock and white wine. Season with some freshly ground black pepper. Cover with foil and bake for 15 minutes, then remove the foil and bake for a further 20 minutes.

Serve, garnished with extra basil leaves.

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