Ingredients:
1 large red capsicums, about 300 g
1/4 cup dry white wine
1 cup firmly packed roughly chopped flat leaf parsley
1 tablespoon grated fresh lemon rind
1 tablespoon lemon juice
2 garlic cloves, quartered
4 chicken breast fillets
4 slices prosciutto
Directions:
Preheat oven to 180C and Lightly oil a large shallow baking dish.
Cut capsicums into quarters and remove the seeds and white membrane.
Cook under a grill skin side up until the skin blisters and blackens.
Remove from grill and cover with plastic or paper 5 minutes.
Peel away the skin and discard it.
Using an electric mixer, blend or process the capsicum wine and 1/2 cup water until almost smooth.
Set Aside.
Using blender process the parsley, rind and lemon juice and garlic until gremolata is almost smooth.
Cut chicken breasts in half horizontally, almost all the way through.
Open out each fillet and place between sheets of plastic wrap and flatten gently with a mallet until about 1cm thick.
Divide gremolata among fillets, then roll each fillet to enclose filling.
Wrap each roll in prosciutto and secure with toothpicks.
Place chicken rolls in prepared dish and cook in the oven uncovered for 30 minutes until chicken is cooked through.
Meanwhile place the capsicum mixture in a small saucepan and bring to the boil.
Reduce heat and simmer uncovered for 3 minutes until reduced by half.
Add pan juices from chicken and return to the boil.
Serve chicken on the capsicum sauce.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.