Prosciutto Chicken with Tomatoes

  • Prosciutto Chicken with Tomatoes

Prosciutto Chicken with Tomatoes


(serves 8)

Chicken is an eternally popular dish and here we present it with summery flavours of tomatoes and basil tweaked with lemon zest and prosciutto. You will find verjuice in our Kitchen Shop or at specialty food shops. It is softer and more wine friendly than vinegar in a sauce. 



600g-700g (4) chicken breasts (skin on, trimmed, rinsed and dried)

1¼ tbsp grated lemon zest

2 garlic cloves (crushed)

2 + 1/2 tbsp finely chopped parsley

1¾ tsp flaky sea salt

1/2 tsp freshly ground black pepper

75g (4 large slices) prosciutto

8 Slow Roasted Tomatoes

Verjuice and Basil Dressing



Preheat oven to 180ºC

Place each chicken breast between two sheets of plastic and, using the flat side of a meat mallet, pound breast to a 5mm-7mm thickness.

To make rub: Into a small bowl place lemon rind, garlic, parsley, salt and pepper and stir to combine.

Onto a clean work surface place chicken, skin side down.

Rub the exposed surface of each breast with 1 teaspoon of the rub.

Starting from the narrow end roll each breast like a scroll.

Lay prosciutto out on a clean work surface, place a rolled chicken breast onto each slice and roll to fully cover the chicken.

Lightly grease a low-sided baking tray and place prosciutto chicken onto tray. Place in to preheated oven and bake for 30-35 minutes or till prosciutto is crispy and chicken is tender.

Remove from oven, cover with a heavy tea towel, and rest for 5 minutes.

To serve: Slice each breast thickly on the angle into six pieces. Place Slow Roasted Tomatoes onto a large warm platter and place chicken on tomatoes. Drizzle with Verjuice and Basil Dressing and serve immediately.



Slow Roasted Tomatoes

(makes 8 serves)




oil for greasing tray

600g-700g (8 medium) tomatoes (cored and halved)

45ml (3 tbsp) olive oil

45ml (3 tbsp) balsamic vinegar

flaky sea salt

freshly ground pepper



Preheat oven to 150ºC.

Brush baking tray with oil. Place tomatoes on baking tray.

Into a small bowl place measured olive oil and balsamic vinegar and stir to combine. Drizzle over tomatoes and sprinkle tomatoes with salt and pepper.

Place into preheated oven and bake for 1 hour or till tomatoes have softened and are lightly caramelised on top.

Serve warm or hot.


Verjuice and Basil Dressing

(makes 8 serves)



95ml (1/3 cup + 2 tsp) extra virgin olive oil (if possible an olive oil with a soft flavour profile)

45ml (3 tbsp) verjuice

1/2 tsp flaky sea salt

1/4 tsp freshly ground black pepper

8 large basil leaves (roughly torn)



Into a small bowl place olive oil, verjuice, salt and pepper and whisk well till amalgamated.

Just prior to serving add basil and gently stir to combine.