Name: Feta and prosciutto chicken breast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 small chicken breast fillets; 200 gram marinated persian feta; 1 bunch basil, leaves picked; 4 slice woolworths select prosciutto; 1 red capsicum; 1 zucchini, sliced lengthways; extra virgin olive oil, to serve; woolworths macro organic balsamic vinegar; toasted pinenuts, to serve

Feta and prosciutto chicken breast

Feed the family with this mouthwatering, succulent feta and prosciutto chicken breast - wholesome and delicious.

Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

4 small chicken breast fillets

200 gram marinated persian feta

1 bunch basil, leaves picked

4 slice woolworths select prosciutto

1 red capsicum

1 zucchini, sliced lengthways

extra virgin olive oil, to serve

woolworths macro organic balsamic vinegar

toasted pinenuts, to serve

Method

1.Using a sharp knife, butterfly fillets and press flat. Top each with an even amount of feta and a few basil leaves. Season to taste.

2.Fold chicken breast over, enclosing filling. Wrap each in a prosciutto slice, securing with a toothpick.

3.Preheat oven to moderate, 180°C. Preheat a char-grill on high.

4.Char-grill the capsicum for 7-8 minutes, turning, until charred. Cool and peel off skin. Cut into chunks. Transfer to a bowl to cool. Grill zucchini slices for 1 minute on each side.

5.Char-grill the chicken for 3-4 minutes on each side until grill marks appear. Transfer to an oven tray.

6.Bake chicken 8-10 minutes until cooked through. Rest, loosely covered with foil, for 5 minutes.

7.Combine the capsicum and zucchini with remaining basil leaves. Season to taste and drizzle with the olive oil and balsamic vinegar. Sprinkle with pinenuts to serve.

Women's Weekly Food