Creamy taleggio and rich pronto rosso are tucked inside tender chicken breast for an easy dish full of bold Italian flavour. Perfect for both weeknight dinners and relaxed entertaining.
Serves 2-3
2 large free range chicken breasts
4 Tbsp Sabato pronto rosso
150g Taleggio Stella Alpina, sliced
Sal de Añana salt flakes
Black pepper
90g Pedrazzoli L'Artigiano Sliced Prosciutto Crudo
2 Tbsp extra virgin olive oil (EVO)
Fresh Italian parsley, chopped
Preheat the oven to 180°C fan.
Cut a large horizontal pocket in each chicken breast. Fill with pronto rosso and slices of taleggio. Season with salt and pepper.
Wrap each breast in prosciutto, overlapping the slices to hold everything together.
Place the chicken into a baking dish and drizzle generously with EVO. Cover the dish with foil and bake for 20–30 minutes, or until the chicken is cooked through. For crispier proscui, remove the foil for the final 5–10 minutes of cooking.
Garnish with parsley and serve alongside a crisp green salad or seasonal vegetables.
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