- 2 skinless chicken breast fillets
- 2 large basil leaves
- 2 slices prosciutto
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp marsala
- 100ml chicken stock
For the basil mash
- 500g potato, cut into large chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2-3 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 tbsp grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1-2 tbsp chopped basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.