Preheat oven to 180℃ and line a baking tray with baking paper.
Place butter in a large frying pan over medium heat. Once the butter has melted, add the sliced mushrooms and cook for 2-3 minutes or until softened and slightly browned. Add the chopped mushrooms and cook, stirring for 1-2 minutes or until mushrooms are cooked through and excess moisture in the pan has evaporated. Season with salt and pepper.
Transfer the mushroom mixture to a sieve and set aside over a bowl while you prepare the chicken.
To fillet the chicken, place on a chopping board and make a horizontal cut ¾ of the way through the breast. Open the chicken where you have made the cut and use a meat tenderiser to flatten the chicken to 1cm thickness.
To fillet the chicken, place on a chopping board and make a horizontal cut ¾ of the way through the breast. Open the chicken where you have made the cut and use a meat tenderiser to flatten the chicken to 1cm thickness.
To fillet the chicken, place on a chopping board and make a horizontal cut ¾ of the way through the breast. Open the chicken where you have made the cut and use a meat tenderiser to flatten the chicken to 1cm thickness.
Place the mushroom filling on one side of each of the chicken breasts. Fold the other side over to encase the mushroom filling.
Wrap the prosciutto around the chicken parcel, one piece at a time, ensuring the prosciutto overlaps to encase and hold the chicken together.
Place the parcels on the prepared tray and cook for 25-30 minutes. Remove from the oven and allow to rest for 5-10 minutes before cutting.
Serve with vegetables or salad of your choice.
Ingredients
Directions
Preheat oven to 180℃ and line a baking tray with baking paper.
Place butter in a large frying pan over medium heat. Once the butter has melted, add the sliced mushrooms and cook for 2-3 minutes or until softened and slightly browned. Add the chopped mushrooms and cook, stirring for 1-2 minutes or until mushrooms are cooked through and excess moisture in the pan has evaporated. Season with salt and pepper.
Transfer the mushroom mixture to a sieve and set aside over a bowl while you prepare the chicken.
To fillet the chicken, place on a chopping board and make a horizontal cut ¾ of the way through the breast. Open the chicken where you have made the cut and use a meat tenderiser to flatten the chicken to 1cm thickness.
To fillet the chicken, place on a chopping board and make a horizontal cut ¾ of the way through the breast. Open the chicken where you have made the cut and use a meat tenderiser to flatten the chicken to 1cm thickness.
To fillet the chicken, place on a chopping board and make a horizontal cut ¾ of the way through the breast. Open the chicken where you have made the cut and use a meat tenderiser to flatten the chicken to 1cm thickness.
Place the mushroom filling on one side of each of the chicken breasts. Fold the other side over to encase the mushroom filling.
Wrap the prosciutto around the chicken parcel, one piece at a time, ensuring the prosciutto overlaps to encase and hold the chicken together.
Place the parcels on the prepared tray and cook for 25-30 minutes. Remove from the oven and allow to rest for 5-10 minutes before cutting.
Serve with vegetables or salad of your choice.