Oh the Royal Wedding. Despite your love or hatred of the Monarchy, it was one of the best excuses to have a little celebration. While the Royal Menu took months of planning and hours of testing, our menu requirements were slightly different…Must be quick after work, must be able to be eaten on the couch in front of the tv and must go down nicely with a glass or three of wine. Great email discussion with my house mate Flick resulted in the choice of chicken rolled with fontina, prosciutto and sage, with a side of steamed baby asparagus, beans, and hand cut chips.
The result: a very full stomach, a slightly sore head and a lot of dreaming…
And just lastly how could we forget the dress…the kiss... or Pippa Middletons babe status.
Recipe courtesy of Gourmet Traveller: available at: www.gourmettraveller.com.au/Recipe-Home-page.htm
INGREDIENTS
6 chicken breast fillets
2tbsp chopped sage
12 slices of prosciutto
180grams fontina (ask for it to be shaved into 12 slices)
1 tbsp extra virgin olive oil
125ml dry white wine
½ cup of chicken stock
METHOD:
- Using a sharp knife, cut each chicken breast in half horizontally to make 2 thin fillets, then place fillets, cut side up, in a single layer over a work surface and season to taste with sea salt and freshly ground black pepper.
- Sprinkle chicken with sage, then place a piece of prosciutto lengthways along chicken, top with a slice of fontina, then roll up fillets, starting at narrow end and bringing in the sides slightly to form a small parcel.
- .Place chicken rolls in an oiled, ovenproof dish, turn to coat with oil, and then bake at 200C for 10 minutes. Turn rolls over, add wine and stock, and cook for another 10 minute.
- Remove chicken from pan, cover and keep warm, then pour cooking juices into a saucepan and simmer over high heat for 2-3 minutes or until juices begin to thicken, then season to taste.
- Once everything is ready, plate up vegetables and chicken and drizzle juices over all vegetables.
When are you both going to cook something for me?!?!
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