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Prosciutto chicken with kale Caesar


Serves: 2
timePrep time: 25 mins
timeTotal time:
Prosciutto chicken with kale Caesar
Recipe photograph by Ant Duncan

Prosciutto chicken with kale Caesar

This recipe is a twist on the classic chicken Caesar, wrapped in prosciutto and served with crispy kale

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
409Kcal
Fat
23gr
Saturates
5gr
Carbs
21gr
Sugars
2gr
Fibre
3gr
Protein
28gr
Salt
1.9gr

Joy Skipper

Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes

Joy Skipper

Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes

Ingredients

  • 1 x 150g skinless chicken breast fillet
  • 10g Parmesan, finely grated
  • 2 slices prosciutto
  • ½ tbsp olive oil
  • 1 thick slice rustic bread
kale Caesar
  • 100g kale
  • 2 tbsp extra- virgin olive oil
  • 1 medium egg yolk*
  • 1 garlic clove, crushed
  • 2 tinned anchovies, chopped
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • Worcestershire sauce

Step by step

  1. For the salad, shred the kale, discarding any tough stalks. Add to a bowl with ½ tablespoon of the oil and massage into the leaves so that they start to wilt and soften.
  2. For the dressing, place the egg yolk, garlic, anchovies, lemon juice, Dijon mustard and a few drops of Worcestershire sauce into a small blender and blitz until smooth. Gradually add 1½ tablespoons extra-virgin olive oil until the dressing thickens a little. Season with black pepper. Pour over the kale and toss together to coat thoroughly so that the kale softens and wilts.
  3. Slice the chicken breast in half horizontally to give two escalopes, then place them between two pieces of baking paper and bash with a rolling pin to flatten to about 1cm thick (this helps the chicken to cook evenly). Sprinkle each chicken escalope with grated Parmesan, patting it on, and wrap each one in a slice of prosciutto.
  4. Heat ½ tablespoon olive oil in a frying pan; cook the chicken on a high-ish heat for 4 minutes each side, or until cooked through.
  5. When you turn the chicken, add the bread to the pan, torn into rough croutons. Toss in the oil and cook until golden and crisp. Add the croutons to the kale Caesar and serve topped with the chicken.

    *This recipe contains raw egg.

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