Pesto Prosciutto and Mozzarella Stuffed Chicken with Marinara Gnocchi
Donal Skehan
Donal Skehan
Recipe - Jetland
Pesto Prosciutto and Mozzarella Stuffed Chicken with Marinara Gnocchi
Prep Time30 Minutes
Servings4
Cook Time50 Minutes
Ingredients
2 tbsp olive oil
1 onion, very finely chopped
1 garlic clove, thinly sliced
¼ tsp dried chilli flakes
3 x 400g cans finely chopped tomatoes
1 tsp sugar
50g unsalted butter
½ small bunch basil, shredded, plus leaves to serve
2 x 500g bags fresh gnocchi
Extra virgin olive oil, to serve
Sea salt
Freshly ground black pepper
3 tbsp fresh pesto, plus extra to serve
½ lemon, finely zested
4 chicken breasts
2 x 150g balls buffalo mozzarella, drained and chopped
8 slices prosciutto
Directions
INGREDIENTS
- 2 tbsp olive oil
- 1 onion, very finely chopped
- 1 garlic clove, thinly sliced
- ¼ tsp dried chilli flakes
- 3 x 400g cans finely chopped tomatoes
- 1 tsp sugar
- 50g unsalted butter
- ½ small bunch basil, shredded, plus leaves to serve
- 2 x 500g bags fresh gnocchi
- Extra virgin olive oil, to serve
- Sea salt & freshly ground black pepper
For the chicken:
- 3 tbsp fresh pesto, plus extra to serve
- ½ lemon, finely zested
- 4 chicken breasts
- 2 x 150g balls buffalo mozzarella, drained and chopped
- 8 slices prosciutto
METHOD
- Heat half the olive oil over a medium-low heat in a casserole pot. Add the onion and a good pinch of sea salt and fry for 10-12 minutes or until softened and translucent. Add the garlic and chilli and cook for 2 minutes. Tip in the tomatoes and the sugar, bring to a simmer and cover & cook over a low heat for 20 minutes, stirring halfway. Once cooked, stir through the butter and transfer to a blender or food processor and blend until very smooth. Season with salt and pepper and stir through the basil.
- Mix the 3 tablespoons of pesto with the lemon zest and a grind of black pepper. Place a chicken breast on your chopping board. From the thick end, insert a sharp knife into the chicken to make a pocket, making sure you leave a few centimetres at the bottom so you don’t go all the way through to the end. Spoon a quarter of the pesto into the chicken, stuff with chunks of mozzarella and wrap two slices of prosciutto around the fillet. Repeat with the remaining chicken breasts.
- Heat the remaining olive oil in a large, non-stick frying pan. Add the chicken breasts and fry over a medium-high heat for 3-4 mins on each side or until golden brown. Remove from the pan with tongs and set aside.
- Tip in the tomato marinara sauce from the blender, the gnocchi and 200ml of water and bring to a simmer. Nestle in the chicken, season, cover and cook for 7-10 mins over a low-medium heat. Check the chicken is cooked then serve scattered with extra basil leaves, a drizzle of pesto and a drizzle of extra virgin olive oil.
30 minutes
Prep Time
50 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
€2.45€9.80/l
Dunnes Stores Organic Onions
€1.09€1.45/kg
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Chilli Flakes 21g
€1.00€0.05/g
Dunnes Stores My Family Favourites Chopped Tomatoes in Tomato Juice 400g
€0.39€0.98/kg
Dunnes Stores Granulated Sugar 1kg
€1.75€1.75/kg
Connacht Gold Unsalted Butter 227g
€2.20€9.69/kg
Dunnes Stores Irish Herb Basil 20g
€1.00€0.05/g
Dunnes Stores Potato Gnocchi 500g
Buy 2 for €4
€2.50€5.00/kg
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
€2.45€9.80/l
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores Italian Basil Pesto 130g
€2.20€16.92/kg
Dunnes Stores Lemon
€0.49
Dunnes Stores Irish Chicken Breast Fillets 630g
€7.29€11.57/kg
Dunnes Stores Fresh Italian Mozzarella 125g
€1.10€8.80/kg
Dunnes Stores Prosciutto Di San Daniele 100g
Buy 3 get Cheapest Free
€3.99€39.90/kg
Recipe
INGREDIENTS
- 2 tbsp olive oil
- 1 onion, very finely chopped
- 1 garlic clove, thinly sliced
- ¼ tsp dried chilli flakes
- 3 x 400g cans finely chopped tomatoes
- 1 tsp sugar
- 50g unsalted butter
- ½ small bunch basil, shredded, plus leaves to serve
- 2 x 500g bags fresh gnocchi
- Extra virgin olive oil, to serve
- Sea salt & freshly ground black pepper
For the chicken:
- 3 tbsp fresh pesto, plus extra to serve
- ½ lemon, finely zested
- 4 chicken breasts
- 2 x 150g balls buffalo mozzarella, drained and chopped
- 8 slices prosciutto
METHOD
- Heat half the olive oil over a medium-low heat in a casserole pot. Add the onion and a good pinch of sea salt and fry for 10-12 minutes or until softened and translucent. Add the garlic and chilli and cook for 2 minutes. Tip in the tomatoes and the sugar, bring to a simmer and cover & cook over a low heat for 20 minutes, stirring halfway. Once cooked, stir through the butter and transfer to a blender or food processor and blend until very smooth. Season with salt and pepper and stir through the basil.
- Mix the 3 tablespoons of pesto with the lemon zest and a grind of black pepper. Place a chicken breast on your chopping board. From the thick end, insert a sharp knife into the chicken to make a pocket, making sure you leave a few centimetres at the bottom so you don’t go all the way through to the end. Spoon a quarter of the pesto into the chicken, stuff with chunks of mozzarella and wrap two slices of prosciutto around the fillet. Repeat with the remaining chicken breasts.
- Heat the remaining olive oil in a large, non-stick frying pan. Add the chicken breasts and fry over a medium-high heat for 3-4 mins on each side or until golden brown. Remove from the pan with tongs and set aside.
- Tip in the tomato marinara sauce from the blender, the gnocchi and 200ml of water and bring to a simmer. Nestle in the chicken, season, cover and cook for 7-10 mins over a low-medium heat. Check the chicken is cooked then serve scattered with extra basil leaves, a drizzle of pesto and a drizzle of extra virgin olive oil.