Here we go again. Is there a thing that does not taste great wrapped in bacon? Of course not. Chicken is known to be very lean, so here is a remedy. Take some bacon or prosciutto to give that extra tastiness to the dish. You can use bacon for some delicious fat or prosciutto for some extra saltiness. They are both used as a “condiment” and the extra flavour is guaranteed. Try out this “Chicken with a salsa heart and a prosciutto coat” recipe for a quick summer lunch or dinner.
You can also experiment with the salsa; depends on how spicy you want it and what colour you like it.
The ingredients for 2:
- 2 chicken breasts
- 4 slices of prosciutto
- 1 green onion
- 3 plum tomatoes (peeled)
- 1 chili
- 2 cloves of garlic
- 1 lemon/lime (zest and juice)
- coriander/cilantro (optional)
- toothpicks
Start with preparing the salsa. Clean and wash the veggies. Chop the garlic, chili and the green onion. Put everything in a small bowl. I bought canned plum tomatoes. They were peeled and had some seeds, but still ok for this recipe. I used also the sauce from the tomatoes. Cut the tomatoes into small cubes and add them to the bowl. Add the zest and the juice of one lemon or lime and mix everything with a spoon. If you have some coriander, you can add it to the salsa, too.
Butterfly the chicken breasts; so that you can open them like a book. Place a piece of transparent food foil on the breast (to keep everything clean) and flatten it out with a rolling pin. I simply used an empty glass bottle. Do the same with the other one.
Remove the foil and fill the chicken breasts with the salsa mixture. Close the “book” and wrap it with prosciutto slices. Use the toothpicks to pin the chicken and prosciutto together. Maybe some salsa will run out, but nothing to worry. Use one more toothpick to close the licking spots.
Take a pan, drizzle some olive oil in and when it gets hot place the chicken in it. Braise it until golden brown on both sides. At the end, I added the remaining salsa and some sauce from the plum tomato can. Lower the heat and let it simmer for 5 minutes.
Serve with some ramsons dip or cilantro dip. Perfect for Easter lunch as the main dish, following the salmon-spinach egg muffin cups appetizer.
Enjoy!
