Chicken Prosciutto and Thyme with Dijon Cream
Servings: 6 serves
Ingredients
FOR THE CHICKEN
- 6 chicken breasts tenderloin removed
- 12 large slices of prosciutto two slices per breast
- Olive oil
- 12 small sprigs of fresh thyme or 1 to 2 tsp dried thyme
- sea salt flakes and freshly cracked pepper
DIJON CREAM
- 200 g sour cream
- 3 tsp Dijon mustard
- sea salt flakes and freshly cracked pepper to taste
Instructions
METHOD FOR CHICKEN
- Preheat oven to 200 degrees, fan forced and place rack into middle of oven
- Lightly grease a large baking dish with butter (dish should be large enough to hold the chicken in a single row and not on top of each other)
- Lay two slices of prosciutto onto your bench
- Place a chicken breast on the prosciutto and roll up
- Place the wrapped chicken breast into the baking dish
- Continue with the other 5 breasts, laying the breasts in an alternating pattern with the thickest end against a thin end as you place them into the dish (this will help to ensure a more even bake)
- Sprinkle the breasts with a little olive oil, fresh thyme (leaves only), sea salt flakes and cracked pepper
- Place into oven and bake for 22 minutes (I find this perfect timing, but if your breasts are very thick and you haven't removed the tenderloin then it may take a bit longer)
- Remove chicken from oven, cover with Alfoil and allow to rest for 15 minutes
- Slice chicken into thick medallions, dot with sauce and serve with accompaniments of choice
METHOD FOR DIJON CREAM
- Combine sour cream, Dijon mustard, sea salt flakes and freshly milled pepper to taste (add a small amount of seasoning first, taste, and then add extra if needed)
Notes
I always allow one chicken breast per person, and then usually add an extra two as they are delicious cold ... perfect for sandwiches or lunch the next day (or day after that).
I also find these days that chicken breasts are huge ... even when you buy organic and free range. So I always remove the tenderloin and keep that for another meal ... if you are buying 6 to 8 breasts you will get quite a bit of meat in the tenderloin enough to make a chicken pasta dish, fried rice, chicken noodle salad, or to add to a soup in the last few minutes of cooking.
Allow two strips of prosciutto per breast, and if you don't have fresh thyme then used dried thyme.
This dish can be prepared a day ahead and kept in the fridge ... if doing so ensure you remove it from the fridge at least 30 to 60 minutes before baking to take the chill off the meat ... if unable to do this then you may need to cook the meat for an extra 3 to 4 minutes, as the baking time is for breasts that were prepared and then baked within this time frame.
You can serve any sauce you wish with the chicken but I like combining sour cream with Dijon mustard and seasoning as it takes little effort and goes beautifully with the chicken ... the amount given is enough for 6 serves so increase the quantity if you need more. The sauce can be made a day ahead too and kept in the fridge. If you wish to keep this dish dairy free and Paleo then you can serve it with Avocado Chimichurri Sauce (see main post for link) which is also delicious with the chicken.
I like to serve this dish with baked veggies (here I have potatoes, pumpkin and beetroot) and green mixed leaves.