Ingredients:
2 half chicken breast fillets ( no skin, trimmed of fat)
1/2 onions, finely chopped
2 garlic cloves, crushed
10 button mushrooms, finely sliced
2 tablespoons olive oil
1/2 cup cream cheese
4 slices of thin prosciutto ( or bacon)
Directions:
Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).
You should have two almost identical top and bottom pieces of chicken.
Repeat for the other breast; set aside.
Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.
Cook for 2 minutes then add sliced mushrooms.
Remove from heat and allow to cool.
Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.
Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).
Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.
Heat 1 tbsp oil in pan and over medium/high heat seal the chicken parcels on all sides.
Lower the heat and continue cooking until chicken is cooked through (about 10-15 minutes, depending on the size of your breast– lol).
Either serve as is with your favorite sauce or cut into slices to serve as nibbles or entree.
Servings: 2
Time preparation: 10 min.
Time total: 25 min.