adopt an olive tree & receive fresh italian extra virgin olive oil straight from the grove

Involtini di pollo

29 Feb 2016

Recipe

Serves 4

Ingredients

Skinless chicken breasts – 4
Prosciutto crudo – 8 slices
Rosemary – 5 sprigs
Nudo extra virgin olive oil – splash
Marsala or white wine – splash
Taste No.5™ Umami Paste Original Mediterranean Recipe – 5 tsp
Black pepper – freshly ground
Salt flakes – to taste

Method

Remove the chicken from the fridge half an hour before cooking. Preheat the oven to 200°C/390°F/GM6. Roughly chop one sprig of rosemary, put it on a plate with the Umami Paste and a generous grind of pepper. Mix this into a paste and roll each piece of chicken in it till they are nicely slathered. Wrap each breast in two overlapping slices of prosciutto, tucking a rosemary sprig inside each parcel. Place in a roasting pan and splash with some oil. Add more black pepper and a sprinkling of salt flakes.
Pop in the oven for 20-25 minutes. Three quarters of the way through, splash the wraps with some more olive oil and Marsala (if the chicken starts looking dry at any point during cooking, add an extra splash of olive oil and Marsala).
Remove from the oven when the prosciutto looks dark and delicious, and the chicken is firm to the touch. For a glossy gravy sauce, whisk a big glug of red wine and a good squeeze of umami paste into the pan juices. Adjust the seasoning, pour over the chicken and serve.

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