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 Rate Recipe |
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1 pkt of Phillips Crab meat Festival Fish
250gm fresh pecorino cheese sliced thinly
Few sprigs Italian parsley
4 skinless chicken breast (cut a small pocket on the side)
4 thin slices of prosciutto
3 tbsp olive oil
Cracked black pepper
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| Simply stuff the chicken breast with crabmeat, pecorino cheese and parsley. Squeeze the chicken tightly by wrapping it with prosciutto. Brush with olive oil and season with black pepper. Tray the chicken on baking paper and bake for 15 to 20 minutes at pre heated 200c oven. Allow the chicken to rest before serving. Serve the chicken carved on Braised Kipfler and baby fennel gratin (see below).
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