Proscuttio wrapped chicken breast with blue cheese and rice
Preparation time
~15 minutes
Cooking time
~30 minutes
This is for two people. Apologies for the camera "work", taken on a poor phone camera.
Ingredients
Method
Firstly, soften the rice by placing the desired amount in water in the pan, and finely chop the carrots.
Set aside.
Pre-heat your oven to 180°C.
Taking a sharp knife, cut the chicken breast in two, being careful not to cut all the way through, so you can fold out the breast. Place the cheese inside:
Next, wrap the breasts in the proscuttio:
Bring the rice to the boil and then simmer for 20-25 minutes. At the same time, place the chicken breasts into the pre-heated oven.
Bring the carrots to the boil five minutes later and simmer for 15-20 minutes, adding the peas with ~3 minutes to go.
Serve with a light red wine, or in my case, water
.
Preparation time
~15 minutes
Cooking time
~30 minutes
This is for two people. Apologies for the camera "work", taken on a poor phone camera.
Ingredients
- Two Chicken Breasts (I used 3 because I'm a greedy bugger)
- 6 slices of proscuttio
- Blue cheese (I used St Agur)
- Rice (I used wholegrain)
- 2 Carrots
- Peas
Method
Firstly, soften the rice by placing the desired amount in water in the pan, and finely chop the carrots.
Set aside.
Pre-heat your oven to 180°C.
Taking a sharp knife, cut the chicken breast in two, being careful not to cut all the way through, so you can fold out the breast. Place the cheese inside:
Next, wrap the breasts in the proscuttio:
Bring the rice to the boil and then simmer for 20-25 minutes. At the same time, place the chicken breasts into the pre-heated oven.
Bring the carrots to the boil five minutes later and simmer for 15-20 minutes, adding the peas with ~3 minutes to go.
Serve with a light red wine, or in my case, water
.
.
.