Cold Roast Chicken Breast Wrapped in Prosciutto and Stuffed with Sage, Mushrooms and Sun-dried Tomatoes

10:00 pm on 29 November 2004

Makes 6 rolls


  • 6 Chicken breasts, skin and wing bones removed
  • 12 sage leaves
  • 6 sun dried tomatoes, finely sliced
  • 3 large flat mushrooms, finely sliced and sautéed in a little olive oil to soften
  • 12 thin slices of Prosciutto
  • 2 tbsp Extra virgin olive oil
  • Black pepper freshly ground


Pre-heat the oven to 220 C

Lay the breasts flat on a board and poke a thin sharp knife horizontally into the centre of each from the rounded flat end. Gently wiggle the knife from left to right to make the cavity (being careful not to cut through the outside flesh). Divide the sage, mushrooms and tomatoes into 6 and stuff firmly into the breasts. Lay 2 pieces of the prosciutto close together on a board. Put a chicken breast on top and wrap it tightly with the prosciutto. Repeat with the remaining prosciutto and breasts.

Heat a frying-pan and when it is smoking add a little of the olive oil. Seal the breasts, in batches, and brown them all over. Place in a roasting-dish, drizzle with any remaining oil and the pan juices and roast for 20 – 25 minutes. Test by pushing a sharp knife through the thickest end of one breast: it should be juicy but white on the inside. Leave to cool, then place in the fridge to chill.

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