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Prosciutto chicken with pear & hazelnut salad

  • 0:10 Prep
  • 0:15 Cook
  • 6 Servings


  • 6 thin slices prosciutto
  • 6 small chicken breast fillets
  • 100g baby rocket leaves
  • 1 pear, halved, cored, thinly sliced
  • 45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped
  • 3 teaspoons balsamic glaze
  • 1 tablespoon olive oil


  • 1
    Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Wrap 1 slice of prosciutto around 1 chicken breast. Place on prepared tray. Repeat with remaining prosciutto and chicken. Bake for 15 minutes or until the chicken is cooked through and the prosciutto is crisp.
  • 2
    Slice the chicken across the grain. Divide the chicken, rocket and pear among serving plates. Top with the hazelnut and drizzle over the balsamic glaze and olive oil. Season with salt and pepper.

Source: taste.com.au


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