Prosciutto Wrapped Chicken Breast

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Prosciutto Wrapped Chicken Breast

Prosciutto Wrapped Chicken Breast

Prosciutto Wrapped Chicken Breast, Orange Pepper Quinoa, Fresh Herbs, Roasted Shallots And Garlic, Buttercup Pumpkin Puree, Broccolini, Whipped Avocado And Truffle Infused Virgin Olive Oil.

My Creative Thought Process

People have been asking me for some chicken meal ideas, so I thought I would do something classic prosciutto wrapped chicken breast.

I wanted to use quinoa as it has many health benefits, and is very high in fiber, much higher than most grains. Quinoa was grown by ancient civilizations like the Inca Empire.

They considered it their sacred food crop because it symbolizes life’s energy flow and its nutritional value to its people, their word means “mother seed”.

This ancient crop has many benefits; among them are high plant-based protein levels, but it also has the essential amino acids that your body needs.

Quinoa is currently the latest food craze in Western cuisine and has quickly become a staple for people interested in following plant-based diets.

However, this grain was once solely thought of as an alternative to animal protein.

Only recently became popularized by health-conscious people around the world who have been intrigued by its high nutritional value.

The buttercup pumpkin puree adds color and natural sweetness to the dish. The whipped avocado gives the dish that creamy texture and flavor.

Broccolini aka long-stemmed broccoli, Chinese broccoli, shallots, and New Zealand garlic are in abundance in summer and the quality and flavor are superb. The thyme in my garden is starting to flower and smells excellent.


Prosciutto is a dry-cured ham, that only comes from Italy. It’s made in other countries but the best stuff comes from there!

The curing process for prosciutto has been around since Ancient Rome and involves salting the legs of pork before hanging them to age.

Sometimes they’ll even cover with pepper or spices while aging too; some varieties can be aged up to 5 years!

Prosciutto is usually very thinly sliced and served uncooked; this style of Prosciutto Crudo in Italian means it’s safe to eat raw.

It has a distinctive, slightly salty-sweet flavor that reminds me of summer. Prosciutto is fantastic in a chicken burger.

For my prosciutto-wrapped chicken breast recipe, I’m using the cooked version called Prosciutto Cotto which will make your dish more flavorful by adding some extra fat…

Prosciutto can be hard to find if you live outside of Italy so here are three substitutes for those who don’t have access:

Streaky bacon, pancetta, or shaved ham of the bone.

What Part Of The Pig Is Prosciutto Made From?

It is made from the hind leg of a pig, prosciutto indicates a pork leg that has been cured.

The quality of prosciutto can vary, it depends entirely on how it’s cured, the aging process, and the age.

Prosciutto Crudo
Prosciutto sliced off the bone 

Food Is Very Subjective

What I like, you might not, and vice versa. Different people have different taste buds – some overly savory flavor orientated.

Others are at the other end of the scale. Some people may want overly spicy, sour, or sweet flavor notes.

There is a cultural aspect that is sometimes overlooked, Halal and Kosher are two that come to mind.

Allergens in today’s world are trending where people make an informed or uninformed lifestyle choice to remove allergens from their diet, gluten, dairy or soy are good examples.

Then there are the people who if they eat a certain food group like peanuts or crustaceans (shellfish) both these foods can induce Anaphylaxis: A life-threatening reaction.

Adequate treatment for anaphylaxis can save lives.

If you suspect that you or anyone are experiencing a severe allergic reaction, seek medical attention as soon as possible.

Symptoms of anaphylaxis include but are not limited to hives, difficulty breathing, and sudden weakness or confusion.

Getting to the point the quantities in this recipe are only a guideline, you can add more or less of any ingredient or omit something altogether. 

However in saying that for the best flavor profile and micro-nutrients it is recommended that you follow the recipe and don’t remove too many ingredients.

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendations

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

Prosciutto Wrapped Chicken Breast

Prosciutto Wrapped Chicken Breast

Prosciutto And Chicken Breast, A Classic Match Add Fresh Herbs And Truffle Oil Lifts It To Another Level.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine New Zealand
Servings 4 People
Calories 564 kcal


Prosciutto Wrapped Chicken Breast

  • 4 each Chicken breasts - 180-200 grams
  • 12 slices Prosciutto coto
  • Rosemary, sage, and thyme - fresh


  • 2 cups Quinoa - white
  • 1 each Orange pepper aka capsicum - seeds removed and cut brunoise
  • 3½-4 cups Vegetable stock
  • Himalayan pink salt and freshly ground black pepper

Buttercup Pumpkin Puree

  • ½ Pumpkin buttercup - peeled and seeds removed
  • 100 grams Creme frachie

Roasted Shallots And Garlic

  • 12 each Shallots - peeled
  • 12 cloves Garlic - peeled
  • thyme - fresh


  • 8 each Long-stemmed broccoli
  • 12 each Cherry tomatoes - cut in half

Avocado Puree

  • 1 Avocado - hass
  • drizzle Olive oil - extra virgin


  • Sango sprouts
  • Thyme flowers and rosemary leaves - fresh
  • Truffle infused virgin olive oil
  • Himalayan pink salt and freshly ground black pepper


Vegetable Stock

  • This consists of vegetable off-cuts, herbs stalks, garlic, and onion peelings.
    Place all these into a pot, bring to a boil and simmer for 20 minutes.
    Strain the stock and discard the vegetable off-cuts.  This is a fantastic way to use any vegetable off-cuts.  
    I wouldn’t use potato, pumpkin, or sweet potato peelings in the vegetable stock.
    Quick Vegetable Stock

Orange Pepper Quinoa

  • Rinse the quinoa place it into a pot and cover with the vegetable stock.
    Place on a lid, bring to the boil and simmer for 10 – 12 minutes, remove from the heat and let stand with the lid still on for 5 – 6 minutes.
  • Remove the lid and mix in the finely diced orange peppers.
    Kai Shun Classic

Prosciutto Wrapped Chicken

  • Preheat your oven to 165ºC 0r 329ºF.
    Place some plastic wrap onto the bench and lay down the slices of prosciutto, remove the fresh herbs from their stalks and sprinkle onto the prosciutto.
    Prosciutto with Fresh Herbs
  • Cut the chicken breasts in half and lay them onto the prosciutto sprinkling some more herbs between the layers.
    Place the prosciutto wrapped chicken into a baking tray and place it into the oven this should only take 20 minutes.  
    When the chicken is cooked if you’re not confident you can use a temperature probe the internal temperature of the chicken should be 70 – 75ºC or 158 – 167ºF.
    Rest the chicken for 5 – 6 minutes before slicing.
    Chicken and Prosciutto with Fresh Herbs

Roasted Shallots And Garlic

  • For the shallots and garlic wrap in aluminum foil with salt, pepper, rice bran oil, and fresh thyme.
    Place into the oven with the chicken they will only take 15 – 18 minutes. 
    Fresh Shallots, Garlic and Thyme

Pumpkin Puree

  • Make the pumpkin puree, place the pumpkin into a pot and cover with water, season with salt and bring to a boil.
    Simmer until soft drain off water place into a blender add the crème fraiche and blend to a smooth puree.
    Check the seasoning, keep warm until needed. 
    Pumpkin and Crème Fraiche

Whipped Avocado

  • Make the whipped avocado remove avocado from the skin and press through a fine sieve into a bowl, add virgin olive oil and whisk until emulsified.
    Season with salt and pepper. 

Long Stemmed Broccoli

  • Blanch the long-stemmed broccoli in boiling salted water for 1-2 minutes only.
    Long-Stemmed Broccoli

Plating The Prosciutto Wrapped Chicken

  • The design can be up to you I have given you an idea below which you could follow.  You can be creative with the design. 
    Plated Dish Prosciutto Wrapped Chicken Breast
Keywords Chicken Breast, Extra Virgin Olive Oil, Prosciutto, Quinoa, Summer

Serving Size: 150g Prosciutto Wrapped Chicken Breast.
Calories 564 | Total Fat 22.2 g | Carbohydrates 41.8 g | Fiber 9.6 g | Protein 50.3 g | Iron 7.7 mg

Plated Dish Prosciutto Wrapped Chicken Breast

My Love of cooking For Your Benefit And Value

I create these dishes for your enjoyment, I have fun doing it. After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic.

If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do.

All the ingredients in this recipe you can find at your local whole foods or grocery store. I always try to use organic, free-range, or ethically farmed products, the traceability of the product is also important to me.

This usually has a story behind it that I can pass on to my family, friends, customers, and you. Try this recipe and I hope you enjoy cooking and eating it as much as we did. I believe that recipes are worth nothing until you share them.

Let me know how you got on cooking my prosciutto wrapped chicken breast, and what you thought of the flavor.

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