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HERB MARINATED CHICKEN BREAST WITH PROSCIUTTO AND WHITE BEAN SALAD

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HERB MARINATED CHICKEN BREAST WITH PROSCIUTTO AND WHITE BEAN SALAD

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Ingredients

Adjust Servings:
1 1/2 cups dried white beans any nice dried bean can be substituted i.e. great northern, borlotti, etc.
4 chicken breasts breast bone removed, wing bone attached and skin on
a few sprigs thyme leaves
a few sprigs rosemary
a few sprigs oregano leaves
a few sprigs continental parsley
sea salt flakes
pepper grinder
3 cups Chicken Stock
extra virgin olive oil
thin sliced prosciutto 80 grams
2 lemons
1 clove garlic
Features:
  • Gluten Free
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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This dish is on the top of my list for summer entertaining dishes. It sits there proudly for a couple of reasons, firstly, it’s always a crowd pleaser and secondly, most of the work is done the day before! Unlike many dishes that deteriorate from being prepped too early, this recipe benefits from it. The beans need to be soaked for at least 24 hours and the herbs will permeate the chicken better if marinated longer rather than shorter. In addition doing all the work so far in advance will once again leave you more time to entertain and enjoy the summer weather for yourself. Bon apatite.

  1. Soak beans in water over night.
  2. 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.
  3. Add a little olive oil and rub the chicken breasts with this mix.
  4. In a tray or dish that will be large enough to accommodate the 4 breasts add some olive oil.
  5. Then gently add the chicken until they are all submerged.
  6. Add the garlic and place in the fridge overnight.
  7. Preheat oven to 180 degrees (350 fahrenheit).
  8. Drain and rinse the beans well.
  9. Chop prosciutto and cook it in a pan until crispy.
  10. Remove the chicken from the oil and allow to drain.
  11. 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).
  12. Drain the beans and place them in a large mixing bowl.
  13. In a non-stick fry pan sear the chicken over med-high heat until firmly crusted with the herb mixture.
  14. Transfer the chicken to an ovenproof dish and bake for a further 7 minutes.
  15. Add the crispy prosciutto, oregano, lemon juice and a good drizzle of extra virgin to the beans, season to taste with salt and pepper.
  16. Serve chicken with bean salad and a nice white such as a relatively young Sauvignon Blanc.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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