I have made this recipe over 50 times and is a great one to give someone in need as it has a gorgeous veg sauce, I t can be frozen to which is handy, This is one of Annabel Langbein’s recipe.
Ingredients
- 8 sage leaves
- 4 boneless chicken breasts
- 4 slices prosciutto
- 2 tbsp olive oil
Harvest Vegetable Sauce
- 2 tbsp olive oil
- 1 sprig rosemary
- 1 zucchini, chopped
- 2 red capsicums, chopped
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 x 400g can tomatoes, pureed
- salt and pepper
Method
- Combine all sauce ingredients and simmer gently until cooked, about 8-10 minutes, and season.
- Preheat oven to 200ºC. Place sage leaf on top of chicken breast and wrap prosciutto around both. Cook on a heavy, shallow baking tray for 20 minutes. Serve on ‘wet’ polenta.
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