Prosciutto-Wrapped Chicken Bake
Have a Prosciutto-Wrapped Chicken Bake for dinner with white wine…. both in the recipe and in a glass if you want! Serves 3-4
Ingredients
- 1kg chicken thighs (around 6-8 thighs)
- 6-8 slices prosciutto (one per thigh)
- 2-3 large potatoes, diced into cubes
- 2 large carrots, sliced into 1 cm rounds
- 1 large onion, finely diced
- 1 tin chopped tomatoes
- 1 cup passata
- ½ cup white wine
- 2-3 cloves of garlic, crushed
- Fresh chopped herbs of your choice (I used a few tablespoons of fresh basil and parsley)
- Salt and pepper to taste
Method
- Preheat oven to 180°C (fan forced)
- In a large casserole or baking dish mix the tinned tomatoes, passata, onion, garlic, wine, vegetables and herbs. Season with salt and pepper.
- Place in the oven to bake for 15 minutes and begin cooking the vegetables.
- Wrap each chicken thigh in a slice of prosciutto.
- Remove the tray from the oven, taste and adjust seasoning if needed.
- Add the wrapped thighs to the top of the dish. Place back in the oven to bake for around 40-50 minutes or until your thighs are cooked through. They will cook quicker if you lay them out a little flatter and will take longer if they have been rolled up tightly.
Enjoy the Prosciutto-Wrapped Chicken Bake as is or with a big green salad or additional green vegetables.
Recipe courtesy of Sandi Cooper Naturopathy
Want more chicken? Check out this recipe or head to the shop to make an order!