Proscuitto Wrapped Chicken with Roasted Capsicum and Basil Sauce

I asked you which dish you wanted to see tonight and here it is. I think this was the winner?? There was too many answers to tally! Don't worry though, tomorrow I will post the creamy basil and cashew pesto sauce version!

This recipe is for two however it will make more sauce then you will probably need. You can use it as a pasta sauce or pizza base sauce as well. It is very versatile. You can also double or triple etc the chicken and filling quantities to suit how many you need. Just increase the cooking time if you do.

We are loving prosciutto wrapped chicken and experimenting with new sauces. This one is a lovely non creamy sauce that works well. My Prosciutto Wrapped Chicken with Creamy Garlic Sauce is a huge favourite in this house too. There are a few different versions in our FREE "My My My Myyyy Varoma Cookbook" as well. Click link to download your copy. If you have any issues please email me [email protected]




Prosciutto Wrapped Chicken with Roasted Capsicum and Basil Sauce
By: The road to loving my Thermomix
2 chicken breasts, fat and skin removed and butterflied
Strips of roasted capsicum, I use jarred
4 bocconcini balls
6 basil leaves
Salt and Pepper, to taste
6 slices of prosciutto

Sauce:
2 cloves of garlic, peeled
1 small onion, peeled and quartered
1 tablespoon oil
450g roasted capsicum, drained and rinsed if using a jar variety (a sweet variety works much better)
200g tinned diced tomatoes, or deseeded fresh
1 teas caramelised balsamic vinegar, optional
10 basil leaves, or to taste
Salt and Pepper, to taste

Vegetables of choice

Place 600mls water into tmx bowl.
Cook for 8 mins, speed 3, varoma temperature. I do this to shorten the actual cooking time on the chicken. It is more time efficient for me to boil the water and have it all ready to go whilst doing prep.
Preheat oven to 180 degrees (this is to crisp up the prosciutto briefly after cooking. This is optional)
Meanwhile, lay out chicken breasts. Top with basil, capsicum and break up to bocconcini balls over each one. Season with salt and pepper.
Roll chicken up ensuring the filling is secure.
Wrap prosciutto around the outside of the chicken tightly.
Get a piece of baking paper and scrunch and wet it. Flatten out and place on the bottom varoma dish. Place chicken on top of it.
Cook for 16-18 minutes, speed 3, varoma temperature.
Meanwhile prepare your vegetables of choice (Asparagus, green beans, shaved zucchini and shaved carrot are favourites in our house) and place onto top varoma tray. Rinse well.
In the last 6 minutes of the cooking time place vegetable tray in place and continue cooking. You may need to pop it in sooner depending on the vegetables you use.
Once cooked place chicken onto a tray an into an oven for 10-12 minutes just to crisp up the prosciutto.
Place vegies into the thermomoserver or keep together in the varoma to keep warm.
Into the tmx bowl add the garlic and onion.
Chop on speed 8 for 4 seconds. Scrape down.
Add oil.
Cook for 4 minutes, speed 2, 100 degrees
Add remaining ingredients.
Cook for 8 minutes, speed 2, 100 degrees.
Blitz on speed 9 for 20 seconds until a smooth sauce is formed. You can thin this with a little liquid stock if preferred or add a little cream to make it a creamy sauce.
Serve sauce over chicken and/or vegetables.