Porchetta-style roast chicken
4
Points®
Total time: 1 hr 30 min • Prep: 30 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
The essence of the traditional Roman dish, Porchetta but with a twist. Filled chicken with lemon, fresh herbs and fennel seeds and wrap up in prosciutto.
Ingredients
Skinless chicken breast
800 g, lean
Fresh lemon rind
1 tbs
Garlic
4 clove(s), crushed
Fresh rosemary
1 tbs, finely chopped
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Fennel seeds
1 tsp, finely crushed
Prosciutto fat trimmed
12 slice(s), fat trimmed
Potato(es)
1000 g, peeled, halved
Olive oil
2 tbs
Rocket
120 g
Cherry tomatoes
250 g, halved
Balsamic vinegar
2 tbs
Instructions
1
Using the flat side of a meat mallet, pound chicken until 1cm-thick. Sprinkle evenly with lemon rind, garlic, rosemary, parsley and fennel seeds. Season with salt and pepper. Roll each double breast from one long side to enclose filling.
2
Lay half the prosciutto slices, overlapping slightly, on bench. Top with 1 chicken parcel. Roll to form a log shape. Using un-waxed kitchen string, tie at 3cm intervals to secure. Repeat with remaining prosciutto and chicken parcel.
3
Preheat oven to 200°C. Combine potato and half the oil in a baking dish. Season. Bake for 1 hour or until potato is golden and tender.
4
Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook chicken, turning, until browned all over. Transfer to a baking tray. Bake for 15-18 minutes or until cooked through. Cover chicken with foil and set aside for 5 minutes to rest before thickly slicing.
5
Combine rocket, tomato and vinegar in a medium bowl. Serve chicken with potato and rocket salad.
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