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Add a photoServings: 4
Ingredients
- 4 x Chicken breasts
- 1 bot Rosemary and Garlic Marinade
- 1 pkt Asparagus spears
- 1 pkt Mozarella cheese, sliced
- 4 slc Parma ham
- 100 gm Flour*
- 2 x Large eggs, beaten Tuscan extra virgin olive oil
- 1 jar Creamy Red Pepper Sauce Salt and pepper* Minced fresh parsley, to garnish
Directions
- 1. Slice the chicken breast almost in half horizontally, and place in a dish. Pour over about two thirds of the marinade, fully coating the meat, and leave for 30 min.
- 2. Meanwhile, cook the asparagus according to the packet instructions; set aside and keep hot.
- 3. Remove the chicken breast from the marinade and place a slice of mozzarella inside each. Wrap each breast in a slice of ham and secure with a wooden cocktail stick.
- 4. Place the flour and beaten Large eggs into two separate bowls. Dip the chicken parcels first in the flour, then in the egg. Fry gently over a low heat in a little extra virgin olive oil for about ten min on each side.
- 5. Finally, heat up the Creamy Red Pepper Sauce according to the instructions on the jar.
- 6. To serve, remove the cocktail sticks and slice the chicken parcels into four. Lay four slices on each plate, and pour the pepper sauce around. Add in a serving of asparagus, season and garnish
- NOTES : A truly continental dish with light, marinated chicken, Parma ham and a creamy red pepper sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 448 | |
| Calories from Fat 172 | 38% |
| Total Fat 19.34g | 24% |
| Saturated Fat 6.33g | 25% |
| Trans Fat 0.17g | |
| Cholesterol 193mg | 64% |
| Sodium 135mg | 6% |
| Potassium 607mg | 17% |
| Total Carbs 35.2g | 9% |
| Dietary Fiber 11.3g | 38% |
| Sugars 0.3g | 0% |
| Protein 35.96g | 58% |
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