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25 minutes
10 minutes
35 minutes
- 4 (170g each) chicken breast fillets
- 150g mozzarella cheese, thinly sliced
- 40.00 ml chopped fresh mint leaves
- 2 garlic cloves, finely chopped
- 1 large zucchini, cut into ribbons (see note)
- 4 long thin slices prosciutto
- 9.20 gm rice bran oil
- Steamed potatoes, to serve
- Green beans, to serve
- Butterfly the chicken and flatten it between two sheets of baking paper using a rolling pin. Layer mozzarella, mint, and garlic on one half of each fillet. Season with salt and pepper, then fold the chicken to enclose the filling. Wrap the fillets with zucchini and prosciutto.
- In a large non-stick frying pan over medium heat, brown and cook chicken for about 10 minutes, turning halfway, until thoroughly cooked. Enjoy with potatoes and beans.
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