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Prosciutto and sage chicken with apple salad
Prosciutto and sage chicken with apple salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your dinner with prosciutto and sage chicken served with a side of apple salad.
Ingredients:
  • 70g hazelnuts
  • 4 x 125g (about 500g) RSPCA Approved Chicken Breast Fillets
  • 12 large sage leaves
  • 8 prosciutto slices
  • 36.40 gm olive oil
  • 40.00 ml apple cider vinegar
  • 11.80 gm Dijon mustard
  • 14.40 gm honey
  • 2 small Pink Lady apples, thinly sliced
  • 2 celery sticks, thinly sliced diagonally
  • 1 fennel bulb, ends trimmed, very thinly sliced
  • 120g rocket leaves
  • 20g parmesan
Instructions:
  • Preheat the oven to 180C. Spread hazelnuts on a baking tray and toast for 6-8 mins until golden. Let them cool slightly, then rub them in a tea towel to remove skins and chop coarsely.
  • Lay the chicken on a tidy work surface and season generously with pepper. Top each chicken fillet with 3 sage leaves and wrap with 2 slices of prosciutto. Repeat for the remaining pieces of chicken, sage, and prosciutto.
  • In a large frying pan, heat 1 teaspoon of oil over high heat. Sear the chicken for 2 minutes on each side until golden brown. Transfer to a baking tray and bake for 10 minutes until fully cooked. Let it rest for 5 minutes before serving.
  • In a screw-top jar, shake together the vinegar, remaining oil, mustard, and honey until well combined. Season with salt and pepper to taste.
  • In a large bowl, mix together the apple, celery, fennel, rocket, and Parmesan. Drizzle with the dressing and toss gently. Transfer the salad to serving plates and top with thick slices of chicken and hazelnuts before serving.

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