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12.12.2016

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A super easy and delicious weeknight dinner of baked chicken fillets, smothered in a Greek yoghurt, mayonnaise and Gruyere cheese mixture, and wrapped snugly in slices of prosciutto.

This is one of the Mister’s favourite dinners, and I must say, I don’t mind it myself. It is very easy to make, there are only a few ingredients, and it doesn’t take a whole day to put together. In fact it’s quite quick. You can even prepare it and leave the fillets in the fridge till it’s time to pop them in the oven. And it is so so so tasty and juicy. The yoghurt and mayo mixture together with the prosciutto protect the chicken and keep it from drying out, not to mention they give the otherwise slightly bland white meat a whole lot of flavour. Give it a go and you will know what I’m on about.

Prosciutto Wrapped Chicken Fillets with Greek Yoghurt, Mayo and Gruyere www.thefoodiecorner.gr Photo description: Side view of skillet with two prosciutto wrapped chicken breasts, a small glass and a jug of rose visible by its right side. Background is brown rust coloured.

I always serve this chicken dish with mashed potatoes. I sometimes try and suggest maybe some brown rice, a suggestion which is usually met with a frown and vigorous head shaking. Mashed potato it is then (I am very easily swayed with this one). If you want to avoid the extra calories you can go for a leafy green salad and you’ll still be enjoying a full and satisfactory meal. But mash is better. Always.

Prosciutto Wrapped Chicken Fillets with Greek Yoghurt, Mayo and Gruyere www.thefoodiecorner.gr Photo description: Top view of skillet with two prosciutto wrapped chicken breasts sitting on a folded piece of grey/blue fabric with a chequered pattern. To the right side some antique forks and a knife.

Right. I’m now off to think of what Christmassy recipes I can share with you guys over the next few days. As a.l.w.a.y.s. I am late with my festive posts. Aargh.

Ingredients

4 Tbs Greek yoghurt

4 Tbs mayonnaise

4 Tbs Gruyere cheese, coarsely grated (or any other salty cheese you like)

1/8 tsp thyme, dried

1/8 tsp paprika, sweet

1/8 tsp white pepper, freshly cracked

3-4 (approx. 650-700 gr) chicken breast fillets

6-8 slices of prosciutto (two for each fillet)

Step 1

Preheat the oven to 170C fan assisted (190C conventional). Mix the Greek yoghurt, mayonnaise, Gruyere, thyme, paprika and white pepper in a small bowl.

Step 2

Bring a baking dish close to you and take a fillet in your hand. Scoop some of the mixture up with a spoon, plop it on the fillet and spread it all over with your fingers. Try and have a nice thick layer of mixture all over the meat. It will be messy and that is fine.

Step 3

While still holding the fillet, take a slice of prosciutto and wrap it around half of the fillet with the overlapping part on the bottom side. Take a second slice and wrap it around the other half. Lay the wrapped fillet in the baking dish, overlapping bits underneath. Repeat with all the chicken.

Step 4

Bake in the preheated oven for 35 minutes. Test one fillet by cutting into the fattest part and looking at the colour. If it’s white and the juices are clear you are good to go. Don’t overcook!

Step 5

Serve warm with mashed potatoes or a green salad.

Notes: There is no salt in the recipe due to the salty Gruyere I use and the prosciutto. If you use a different cheese you might want to consider whether you need to add a pinch of salt to the mixture. Be careful though, it’s always better to have to add salt than it is to have to eat food that's too salty.

Do yourself a favour and separate the prosciutto slices before starting. If they are fresh from the pack you might find it hard to pick one up with one messy hand while holding a gooey fillet with the other! Trust me.

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