Serves 4
Ingredients
4 Tbsp. old-fashioned crunchy peanut butter
3 Tbsp. pineapple chunks, finely chopped
Handful of thyme leaves, stems removed
4 boneless skinless chicken breasts (about 5 oz. each)
4 large slices prosciutto di Parma
Extra-virgin olive oil
Salt and pepper to taste
Instructions
1. In a bowl mix the peanut butter, pineapple and the leaves from
half of the thyme together to form a paste, use a little of the
pineapple juice if the mixture is a little stiff. Season and set aside.
2. Put the chicken breasts on a board and with a sharp knife cut a
slit to form a pocket. Spoon in a tablespoon of the peanut butter
mixture into the pocket and then smooth the top side over to seal.
Repeat with all four chicken breasts.
3. Wrap each breast firmly in Parma ham, and then place in a roasting
dish and drizzle liberally with olive oil and season with salt and
pepper. Bake in the oven at 400°F for 25–30 minutes until sizzling,
golden and cooked through.
4. Serve with hot buttered potatoes, green vegetables and cranberry
chutney or red currant jelly (not included in nutrition facts).
Nutrition Facts (Per Serving)
Calories: 466
Protein: 49 grams
Carbs: 5 grams
Fat: 28 grams
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