You have an option here. If the chicken breasts have skin, try removing it and laying it flat, then prep the filling and roll up the chicken, and then wrap the roll in the skin - if you leave it in place it is inclined to shrink. My taste-testers preferred the texture and crispness of the prosciutto to the skin. What I didn't test is what happens to the skin if you left it on AND wrapped it in prosciutto, but it should be fine. Let us know if you try it that way!
Get me to my mortar. Yummy. Thanks Jill
This recipe looks scrumptious, can’t wait to make it for the family. I love receiving your newsletter every week.
Looks like a dish to enjoy with Fiano, the best of the Italian white wine varieties now grown in Australia. Skin on chicken breasts too I reckon.
You have an option here. If the chicken breasts have skin, try removing it and laying it flat, then prep the filling and roll up the chicken, and then wrap the roll in the skin - if you leave it in place it is inclined to shrink. My taste-testers preferred the texture and crispness of the prosciutto to the skin. What I didn't test is what happens to the skin if you left it on AND wrapped it in prosciutto, but it should be fine. Let us know if you try it that way!
This recipe looks scrumptious, can’t wait to make it for the family. I love getting your newsletter every week.