Chicken With Prosciutto And Lemon Chive Sauce Recipe
Ingredients
| 4 single chicken breast fillets (680 g) | ||
| Prosciutto slice | 4 | |
| Capsicum | 1 Small, thinly sliced | |
| Plain flour | ||
| 1 egg, beaten lightly | ||
| Milk | 1 Tablespoon | |
| Breadcrumbs | 3/4 Cup (16 tbs) | |
| Oregano | 1 Teaspoon, finely chopped | |
| Thyme | 1 Teaspoon, finely chopped | |
| Paprika | 1 Teaspoon | |
| Vegetable oil, for shallow-frying | ||
| LEMON CHIVE SAUCE | ||
| Cream | 300 Milliliter | |
| Sour cream | 1/4 Cup (16 tbs) | |
| 1 tablespoon grated lemon rind | ||
| Chives | 2 Tablespoon, chopped | |
Directions
1. Cut a pocket in each fillet; gently push one slice of prosciutto and some of the capsicum into each pocket.
2. Toss chicken in flour; shake away excess flour. Dip chicken into combined egg and milk; toss in combined breadcrumbs, herbs and paprika.
3. Heat oil in large saucepan. Cook chicken on both sides until browned lightly and cooked through; drain on absorbent paper. Serve chicken with warm lemon chive sauce; accompany with steamed baby carrots, if desired.
2. Toss chicken in flour; shake away excess flour. Dip chicken into combined egg and milk; toss in combined breadcrumbs, herbs and paprika.
3. Heat oil in large saucepan. Cook chicken on both sides until browned lightly and cooked through; drain on absorbent paper. Serve chicken with warm lemon chive sauce; accompany with steamed baby carrots, if desired.
Chef
