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)
(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
salt
freshly ground black pepper
Preheat the oven to 190 degrees Celsius.
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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