CHICKEN + PROSCIUTTO ROULADE WITH THYME + PARMESAN + SWEET CORN PUREE

SERVES 4

georgia-barnes-recipe-chicken-prosciutto-roulade

INGREDIENTS

  • 50g butter

  • 1 brown onion, finely diced

  • 2 cloves garlic, finely sliced

  • 1 ½ cups fresh bread crumbs

  • ¼ cup parsley, roughly chopped

  • 3 sprigs thyme, leaves removed

  • 1 tbsp oregano leaves, roughly chopped

  • 1 lemon, juice and zest

  • 1 tbsp dijon mustard

  • 80g parmesan cheese, grated

  • 2 tbsp pure cream

  • 2 large chicken breasts, butterflied

  • 100g sliced prosciutto 

  • 3 tbsp extra virgin olive oil

  • Salt and pepper

CORN PUREE

  • 3 ears sweet corn

  • 50g butter

  • 1 tbsp extra virgin olive oil

  • 350ml chicken stock

  • 3 tbsp pure cream

METHOD

Place a large frypan over medium heat. Add butter, onion and garlic. Sauté until translucent. Add breadcrumbs and continue to cook for 3-4 minutes. Remove pan from heat. Add parsley, thyme, oregano, lemon juice, lemon zest, mustard, parmesan and cream. Combine well. Season to taste with salt and pepper. Set aside.

To prepare the roulade, place a large piece of cling film (approx. 50 cm) onto a clean, flat surface. Place slices of prosciutto onto cling film, slightly overlapping to form a rectangle. Arrange chicken breast on top of prosciutto. You may need to use a mallet to ensure the meat is an even thickness. Evenly spread stuffing over chicken breast. Lift the cling film from the edge closest to you and roll over to form a sausage-shape. Tighten cling film around roulade, securing at both ends. Place in the refrigerator for 15-20 minutes to rest. Remove from fridge. Unwrap roulade. Truss using kitchen-string, securing at 2-3cm intervals.

Preheat oven to 180*C. Place a large frypan over medium heat. Add olive oil and brown roulade on all sides. Place in the oven to cook for 20-30 minutes, or until the centre of the roulade reaches 75*C. Remove from oven and allow to rest for 10-12 minutes.

Meanwhile, to make the corn puree, remove kernels from the corn cobs using a sharp knife. Place a medium saucepan over medium heat. Add butter, olive oil and kernels. Sauté for 5-10 minutes or until corn begins to caramelise. Add stock and bring to the boil. Simmer for 5-6 minutes. Remove from heat. Using a stick blender or food processor, puree corn mixture until smooth. Pass puree through a sieve. Add cream and season to taste with salt and pepper. Keep warm.

To serve, remove string from roulade and slice into 2-3cm portions. Pour corn puree into a serving dish and top with chicken. Season with salt and pepper. Serve hot with steamed greens and crusty bread.