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Eggplant and prosciutto wrapped chicken with roast capsicum sauce
Eggplant and prosciutto wrapped chicken with roast capsicum sauce
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Impressively easy dinner idea.
Ingredients:
  • 3 small (about 750g) red capsicums, halved, deseeded, quartered
  • 1 x 400g can diced tomatoes
  • 80ml (1/3 cup) olive oil
  • 3 garlic cloves, finely chopped
  • 125ml (1/2 cup) water
  • 1 medium eggplant, cut lengthways into six 1cm-thick slices
  • 3 (about 500g) single chicken breast fillets, halved horizontally
  • 6 slices prosciutto
Instructions:
  • 1. Preheat the grill to high. 2. Arrange the capsicum, skin-side up, on a baking tray and grill for 8-10 minutes until charred and blistered. 3. Transfer the capsicum to a sealable plastic bag and let it sit for 5 minutes to lift the skin easily. 4. Peel off and discard the skin. 5. Combine the capsicum flesh and tomato in a food processor and blend until smooth.
  • In a medium saucepan over medium-low heat, warm up 1 tablespoon of oil. Sauté the garlic for 2 minutes until soft. Stir in the capsicum mixture and water, then simmer for 20 minutes until the sauce thickens.
  • Heat 2 tablespoons of oil in a large non-stick frying pan. Cook half of the eggplant for 4 minutes on each side until light golden. Set aside on a plate to cool. Repeat with the rest of the eggplant, making sure to reheat the pan between batches.
  • Wrap each chicken piece with a slice of eggplant and then wrap each eggplant-wrapped chicken with a slice of prosciutto.
  • In a large frying pan over medium-high heat, heat the remaining oil. Cook half of the chicken for 3 minutes on each side until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Cook the remaining chicken the same way, reheating the pan between batches.
  • Plate the chicken and generously spoon the vibrant capsicum sauce on top before serving.

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