Prosciutto Wrapped Chicken

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Course: Main Course

Cuisine: French

Keyword: Chicken, Chicken breast, chicken breast tray bake, Prosciutto, Sage, Tray Bake

Total Time: 30

Servings:

800 g chicken breasts small (if your chicken breasts are very big slice it in half lengthwise)
2 cloves garlic
½ bunch sage
120 g prosciutto
4 carrots small
200 g green beans
60 g butter salted
⅓ cup white wine

Take chicken from the fridge. Preheat your oven to 200 C (400 F) fan-forced, and line a baking tray with baking paper.
800 g chicken breasts
Mince garlic and pick sage leaves. Put a saucepan of water on the stove to boil.
2 cloves garlic, ½ bunch sage
Lay 2-3 sage leaves across each chicken breast and wrap in 2-3 slices of prosciutto. Bake for 18-22 mins, depending on the size of your chicken breasts.
800 g chicken breasts, 120 g prosciutto
Peel carrots and slice into half cm slices on the diagonal. Trim green beans.
4 carrots, 200 g green beans
Add carrots to boiling water, and set a timer for 7 mins. Once the timer goes, add beans and cook for one more minute, then drain.
4 carrots, 200 g green beans
Add butter to a small saucepan over medium-low heat. Once melted, add garlic and remaining sage, and sauté until crispy. Slowly add white wine and cook for 3-4 mins and reduce, then set off the heat.
2 cloves garlic, 60 g butter, ⅓ cup white wine
Once chicken is cooked, remove from the oven and sit covered for 3-4 mins. Add tray juices to the sauce. Serve chicken with carrots, green beans and sage and butter sauce.