Bake Lemon Chicken Cutlets with Proscuitto and Fresh Herbs

This simply yet tasty dish was enjoyed by one and all last night.

Very easy to prepare, this one pot wonder is perfect not only for a busy week night but would be a perfect dish when entertaining. The simplicity in the preparation is not reflected in the finished dish considering the look, smell and flavour - magnificent.

The lemon wasn't sweet but complimented the chicken just as the saltiness of the proscuitto did. Served with creamy mashed potatoes and vegetables I think this recipe would please even the fussiest of diners.

Baked Lemon Chicken Cutlets with Proscuitto and Fresh Herbs

(recipe adapted from Good Taste Magazine Novermber 2005)

Serves: 12

Points per serve: 4

12 (about 150 grams each) chicken thigh cutlets, skin and visible fat removed
3 large lemons
12 prosciutto slices, halved
3 garlic cloves, peeled, sliced
3/4 cup fresh sage leaves
3/4 cup fresh marjoram leaves
2 large sprigs fresh rosemary, leaves picked
Salt

freshly ground black pepper

1/2 cup dry white wine

2 tablespoons olive oil

Place the chicken cutlets, bone side down, in a large roasting pan.

Use a vegetable peeler or a small, sharp knife to peel strips of rind from the lemons. Cut the lemons in half and juice. Reserve the juice. Place the lemon rind and prosciutto between the chicken cutlets in the pan.

Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice, white wine and season with salt and pepper. Drizzle with the olive oil. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Preheat oven to 170°C.

Bake chicken in preheated oven for 40 minutes or until golden brown and cooked through. Serve the chicken drizzled with pan juices.

(click here for a printable version of this recipe)