Wednesday, March 24, 2010

roasted fennel, tomatoes and prosciutto wrapped chicken

I know it is late and I should just do the dishes and go to bed like a normal person but I have to write before the taste in my mouth disappears and I am left trying to remember what it is like.
This is a delicious easy meal for one, two or even ten, which is ready in about 40 minutes and was made up this evening principally of vegetables which were looking lonely added to an about-to-go-out-of-date chicken breast....the result was a juicy piece of chicken on a plate of healthy vegetables bursting with flavour. This could easily be prepared on a large roasting dish and simply multiplied by the number of diners who require something good to eat.


For one, you will need:
1 organic/free range chicken breast
3 slices of prosciutto/parma ham/pancetta
10 pitted, black olives, the winkled ones
1 fennel bulb
3 tomatoes
2 cloves of garlic
1 small glass of white wine

Preheat the oven to 220 degrees.

Trim the hairy, fine leaves from the fennel, finely chop them and place them in a small oven-proof dish. Quarter the fennel bulb and place in a small saucepan of boiling, salted water for ten minutes.
Take the fennel out of the water with a slotted spoon and place in the oven-proof dish. In the fennel water, place the tomatoes which you have pricked with the tip of a knife. Leave these for about five minutes until it loos as thought he skins are peeling back. Again remove with the slotted spoon and when they have cooled enough to handle, slide the skins if with your thumbs.
Quarter the tomatoes and add to the fennel.
Add the finely chopped garlic and olive oil. With your hands, gently turn the vegetables, coating them in olive oil and then spread them evenly on the bottom of the oven-proof dish. Pour in 1 glass of white wine.



Take the chicken breast and wrap in the prosciutto and place it on top of the vegetables. This will protect the exterior of the chicken from the dry heat of the oven and gives a good flavour to the juices below.

Bake in the oven for 30-35 minutes, slice the chicken breast into thickish slices, serve and enjoy!


oh yeah ... and for supper I had a glass of warm milk and this amazing nougat from
Pandora Bell...its called 'Honey Nougat with Hazelnuts in a Chocolate Coating' ... you should try it, its sublime.


I am off to bed now feeling content and happy again for another day, oh and those dishes can wait!

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