Prosciutto Chicken with Provincial Vegetables

Serves 6
Preparation time 10 minutes
Cooking time 45 minutes


Tick off the ingredients as you buy them

  • 6 Skinless chicken marylands or chicken breast fillets
  • Sea salt and freshly ground black pepper, to taste
  • 6 Long slices prosciutto
  • 1 bunch Rosemary
  • 2 Baby fennel, cut into quarters
  • 1 bunch Dutch carrots, scrubbed and trimmed
  • 200g Cherry truss tomatoes
  • 1 bulb Garlic, separated into cloves
  • 1/2 cup Moro Primero Extra Virgin Olive Oil
  • 3/4 cup Moro Balsamic Vinegar

Cut a few slashes into chicken marylands on both sides and season. Wrap each piece in a slice of prosciutto, tucking in a sprig of rosemary. Place fennel, carrots, tomatoes and garlic cloves in a large baking dish. Toss in Moro Primero Extra Virgin Olive Oil and season. Arrange chicken pieces in amongst vegetables. Drizzle chicken with Moro Balsamic Vinegar and roast at 200°C for 45 minutes, basting occasionally, until chicken is cooked and vegetables are tender.