Prosciutto Wrapped Chicken With Grapefruit Tarragon Dressing
Ready In: 45 mins
Serves: 4
Ingredients
Grapefruit and Tarragon Dressing
- 1⁄3 cup olive oil
- 1⁄3 cup grapefruit juice
- 1 garlic clove, crushed
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon grainy mustard
- 1 pinch salt
- 1 pinch sugar
Other Ingredients
- 4 chicken breasts
- 20 slices prosciutto, thinly sliced
- 3 -4 small coliban potatoes, sliced
- 1 bunch asparagus
- 1⁄2 cup snow peas or 1⁄2 cup runner beans
Directions
- Preheat oven to 200 degrees celcius.
- Dressing Combine all ingredients in a small jug and let sit for an hour or so to allow the flavours to blend.
- Chicken Pan fry the chicken breasts to seal them.
- Remove from pan and wrap proscuitto around breasts (usually around 4 to 5 slices each breast).
- Place onto a rack or tray and into the oven for about 10 to 15 minutes, until the chicken is cooked through.
- Vegetables Boil the thickly sliced potatoes until tender but not mooshy.
- At the last minute, place the asparagus and snowpeas or beans into a pot of boiling water and cook only for a minute or so.
- Serving Toss the vegetables with a little of the dressing.
- Serve onto plates and top vegetables with the chicken and then drizzle a little of the dressing over the chicken breasts.
- ENJOY.
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