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Chicken, prosciutto and bocconcini parcels
Chicken, prosciutto and bocconcini parcels
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Mediterranean main dish infused with aromatic sage, basil, and thyme.
Ingredients:
  • 8 large (about 200g each) chicken thigh fillets
  • 4 bocconcini, quartered
  • 8 large fresh basil leaves
  • 8 slices prosciutto
  • 36.40 gm extra virgin olive oil
  • 175g butter
  • 62.50 ml loosely packed fresh sage leaves
  • 2L (8 cups) water
  • 4.80 gm salt
  • 340g (2 cups) instant polenta (cornmeal)
  • 100g finely grated parmesan
  • Shaved parmesan, extra, to serve
Instructions:
  • Preheat the oven to 200C. Place the chicken on a clean work surface, bone-side up. Season with salt and pepper, then add 2 pieces of bocconcini and a basil leaf on each fillet. Roll them up tightly to seal the filling, then wrap each chicken parcel with a slice of prosciutto and secure it with a toothpick.
  • In a large frying pan, heat oil over high heat. Cook the chicken parcels until golden brown, turning occasionally, for about 5 minutes. Transfer them to a roasting pan and bake in a preheated oven for 15 minutes or until fully cooked. Rest covered with foil for 5 minutes before serving.
  • Melt 150g of butter in a medium frying pan over medium heat until foaming; then add the sage leaves and cook for 2-3 minutes until the sage is crisp and the butter is golden. Remove from heat.
  • In a large saucepan, bring water and salt to a boil. Reduce heat to low. Slowly pour in the polenta while whisking continuously until fully mixed. Cook with constant stirring for 5-6 minutes until thickened and soft. Remove from heat, then mix in the remaining butter and parmesan until well blended. Season with salt and pepper to taste.
  • Cut the chicken parcels in half crosswise. Divide spoonfuls of polenta among serving plates and place chicken on top. Drizzle with sage-infused butter and sprinkle with shaved parmesan.

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