Prosciutto wrapped Chicken with Pepperberry Chèvre

This dish will soon become a family favourite. The zingy hint of pepper throughout works so well against the sweetness from the pumpkin and the walnuts
  • 12 slices of prosciutto
  • 4 chicken breast fillets
  • 2 packs of 150g Meredith Dairy Australian Native Pepperberry Chèvre (Dill Chèvre or any Goats Cheese will work too if you can’t get Pepperberry)
  • 1/2 butternut pumpkin
  • 1 tbsp cumin
  • 2 cup walnuts
  • 1/2 cup maple syrup
  • 100g baby spinach
  • Salt and pepper
  • Olive oil or oil from a tub of Marinated Goats Cheese if you have it
1. Preheat oven to 200 degrees celsius
To make the chicken wrapped prosciutto
1. Lay 3 slices of prosciutto on a board, slightly overlapping.
2. On another chopping board, butterfly the chicken breast and lay over the prosciutto.
3. Sprinkle with a black pepper and crumble on with 50g of the Pepperberry Chèvre
4. Roll tightly and tie together with kitchen string
5. Repeat with the other 3 chicken breasts
6. Place chicken rolls on a lined baking tray and bake in the oven for 20-25 minutes or until chicken is cooked and prosciutto is crispy
7. Remove from the oven and let rest before removing string and slicing
For the salad
1. Deseed and peel the pumpkin and dice into 2cm cubes
2. Place onto a lined baking tray, drizzle with oil and a 1/4 cup of the maple syrup and season with salt and pepper. Toss to combine and cook in the oven for approx. 20 minutes or until the pumpkin is soft and caramelised
3. 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
4. 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.

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