Prosciutto Wrapped Chicken with Pepperberry Chèvre
"This chicken and pepperberry chèvre recipe will soon become a family favourite. The zingy hint of pepper throughout works so well against the sweetness from the pumpkin and the walnuts." - Tim Bone
Serves 4 people
12 Slices of Prosciutto
4 Chicken Breast Fillets
2 x 150g Meredith Dairy Pepperberry Chèvre
½ a Butternut Pumpkin
1 Tbsp of Cumin
2 Cups of Walnuts
½ Cup of Maple Syrup
100g Baby Spinach
Salt and Pepper
Olive Oil (or Meredith Dairy goat cheese marinade if you have it)
Preheat oven to 200 degrees celsius.
To make the chicken wrapped in prosciutto, lay three slices of prosciutto on a board slightly overlapping. On another chopping board, butterfly the chicken breast. Lay it over the prosciutto and sprinkle with black pepper, and 50g of crumbled pepperberry chèvre.
Roll tightly and tie together with kitchen string. Repeat with the other 3 chicken breasts. Place chicken rolls on a lined baking tray and place in the oven for 20-25 minutes or until the chicken is cooked and the prosciutto crispy. Remove from the oven before letting it rest, and then remove the string and slice.
For the salad, deseed and peel the pumpkin and dice in 2cm cubes. Place onto a lined baking tray, drizzle with oil and a 1/4 cup of maple syrup and sprinkle with salt and pepper. Toss to combine and cook in the oven for 20 minutes or until the pumpkin is soft and caramelised.
Place the walnuts on a lined baking tray and drizzle with the remaining maple syrup. Toss to combine and cook in the oven for approx. 10 minutes or until the walnuts are sticky and caramelised.
To build the dish, place spinach in a large bowl and drizzle with a little bit of oil and toss to combine. Divine the spinach into 4 serving bowls and top with the sliced prosciutto wrapped chicken. Spoon on the roast pumpkin and walnuts and finish with a crumble of extra of the Pepperberry Chèvre. Enjoy!