Crispy Prosciutto wrapped Mustard Chicken


(Serves 2 as a main meal at 7sp/365kcal per portion or 4 as a starter at 4sp/183kcal per portion)

2 Chicken breasts (165g each)

6 slices Prosciutto/Parma ham

2 teaspoons Dijon mustard

black pepper/garlic pepper

2 teaspoons avocado oil

1 sprig fresh rosemary

salad leaves/tomatoes to serve


Pop the chicken breasts into individual plastic sandwich bags. Hit gently but firmly with a rolling pin to flatten out each breast into an escalope about 1 cm thick. This tenderises the meat but also makes it one thickness so that it will cook evenly. It should be about half as large again as its original size.

For each portion lay 3 slices of Prosciutto slightly overlapping on some baking parchment or cling film. Trim excess fat but a small amount is fine and accounted for in my sp/kcal calculations.

Lay the flattened chicken on top of the prosciutto and spread with one teaspoon of Dijon mustard per portion.

Season generously with black pepper or a garlic pepper mix, then tuck any excess prosciutto over the chicken before rolling up tightly into a 'sausage' shape.

You don't need to add any salt as the ham is salty enough.

If you have overlapped the prosciutto, there should be no chicken showing. 

Fry the 'sausages' in the avocado oil for 20 minutes (5 minutes on each side), turning 4 times so that the outside is evenly golden and crisp.

Rest the 'sausages' on a chopping board for a couple of minutes, then cut into even, chunky slices. You'll see that it's not quite cooked through to the inside so this stage is vey important.

Pop back into a medium hot pan with a few sprigs of fresh rosemary and cook for a couple of minutes on each side so that the chicken is thoroughly cooked through.

Turn off the heat and let the chicken rest for a few minutes.

While the chicken is resting, make a fresh salad using your favourite ingredients.

Share the chicken equally between the servings.





This is delicious cold, sliced finely in sandwiches or wraps or with salad. It's easy to take for a packed lunch or picnic.


Ring the changes with different fillings-perhaps some wholegrain mustard or pesto, chilli marinade...use your imagination!