Rangitikei Chicken Recipes
Chicken Involtini with Prosciutto and Basil in a Caper Sauce
4 single Rangitikei free-range chicken breasts
12 slices prosciutto
24 large sweet basil leaves
2 thin slices cheddar cheese
Freshly ground black pepper, to taste
1 small onion, finely sliced
2 cloves garlic, crushed
½ cup Marsala wine
½ cup chicken stock
1-2 Tsp crème fraiche
1/2 lemon, juiced
2 tsp green pepper corns
2 Tsp mini capers
1 Tsp chopped fresh parsley
Preheat oven to 180C.
Butterfly the chicken breast fillet and bash between two pieces of greaseproof paper.
Arrange 3 slices prosciutto overlapping each other on the worktop. Place chicken over it. Top with 3 basil leaves; lay 2 small slices of cheddar over the basil leaves and sprinkle with pepper.
Roll up the chicken. Tie with kitchen string or cocktail stocks to keep its shape.
Heat some oil in a large non-stick pan over medium heat. Cook the involtini until all sides are brown and crisp. Dish out the involtini and set aside.
Heat little more oil in the same pan, add in onion, garlic and cook until aromatic. Add the masala and chicken stock and reduce down by half, stir in the crème fraiche, season with lemon, pepper corns and capers and herbs.