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Print this Recipe    Chicken Prosciutto

Chicken Wrapped in Prosciutto With Spinach Mash

450 grams floury potatoes, cubed
250 grams cherry tomatoes on the vine
1 bunch flat leaf parsley, chopped
1 small bunch basil
2 tablespoons capers
1 clove garlic
1 lemon
2 tablespoons olive oil
2 chicken breasts, boneless and skinless
4 slices prosciutto ham
100 grams butter
150 grams young spinach
50 milliliters milk

Preheat oven to 220C/400F/Gas 6. Place the tomatoes in a small
roasting tray with 1 Tbsp oil. Season with salt and pepper and
roast for 18-20 minutes until tender and slightly charred. Place
the potatoes in a pan of boiling, salted water, cover and cook for
10-12 minutes until tender. Remove the leaves from the basil and
half of the parsley, and put into a small food processor or blender
with 1 Tbsp capers. Crush in the garlic with the zest of half the
lemon and 1 Tbsp olive oil. Process for 4-5 seconds or until the
herbs are roughly chopped and the paste is combined. Season with
pepper. Using a sharp knife cut a horizontal pocket, lengthwise,
in each of the chicken breasts and open it out. Season the flesh
well, spread over the herby paste and sandwich the pieces together
again. Freezing the Parma ham makes it easier to handle, so if
doing this, remove from the freezer now. Lay the ham out flat, two
pieces together and place the chicken on top. Bring the ends of
the ham over the top of the chicken to wrap and enclose it.

Heat the remaining oil in a medium frying pan, place the chicken
best-side down (ie the side with no seams) and cook for 2-3 minutes
each side until the ham is crisp. Put on a roasting tray and cook
for 8-10 minutes. Place the pan back on the heat and add 50g/2oz
butter. When the butter is melted and starts to sizzle, remove
the pan from the heat. Whisk in the juice of half the lemon to
emulsify and thicken the sauce. Add the remaining capers, season
with pepper and reserve. Drain the potatoes and mash. Beat in
the milk until creamy and keep warm. Heat the remaining butter in
a wok. Add the spinach and stir-fry for 1-2 minutes until just
wilted, then fold through the mash. Season well with salt and
pepper. Gently reheat the sauce. Roughly chop the remaining parsley
and stir into the sauce. Remove the tomatoes from the oven. To
serve, remove the chicken from the oven and cut into five slices
on the diagonal. Spoon the mash onto the centre of a serving plate,
arrange the chicken on top and place the tomatoes on the side.
Spoon around the lemon butter sauce and garnish with a sprig of
parsley.

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