Herb Marinated Chicken Breast with Prosciutto & White Bean Salad
User Reviews
4.9
207 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
8 hrs
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Total Time
9 hrs 5 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Herb Marinated Chicken Breast with Prosciutto & White Bean Salad
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 ½ cups dried white beans
- 4 chicken breasts
- a few sprigs thyme leaves
- a few sprigs rosemary
- a few sprigs oregano leaves
- a few sprigs continental parsley
- sea salt flakes
- ground pepper
- 3 cups chicken stock
- extra virgin olive oil
- thin sliced prosciutto
- 2 lemons
- 1 clove garlic
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Instructions
- Soak beans in water over night.
- Place the thyme, rosemary and parsley into a mortar and pestle with a little sea salt, black pepper and 1 tsp lemon juice and grind to a smooth consistency.
- Add a little olive oil and rub the chicken breasts with this mix.
- In a tray or dish that will be large enough to accommodate the 4 breasts add some olive oil.
- Then gently add the chicken until they are all submerged.
- Add the garlic and place in the fridge overnight.
- Preheat oven to 180 ℃ (350 ℉).
- Drain and rinse the beans well.
- Chop prosciutto and cook it in a pan until crispy.
- Remove the chicken from the oil and allow to drain.
- Place the beans in a saucepan with the stock and simmer for 35 minutes or until al'dente, (you may need to add water depending on the type of bean used).
- Drain the beans and place them in a large mixing bowl.
- In a non-stick fry pan sear the chicken over med-high heat until firmly crusted with the herb mixture.
- Transfer the chicken to an ovenproof dish and bake for a further 7 minutes.
- Add the crispy prosciutto, oregano, lemon juice and a good drizzle of extra virgin to the beans, season to taste with salt and pepper.
- Serve chicken with bean salad and a nice white such as a relatively young Sauvignon Blanc.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
207 reviews
Excellent
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