A little bit fancy, a little bit French
4 small chicken breast
1 cup breadcrumbs
1/4 cup fresh chopped parsley
1/2 purple onion chopped finely
1-2 teaspoons Emelia’s Fresh Pickled Garlic
1/2 cup Emelia’s Honey Mustard Dressing
12 slices prosciutto
300ml cooking cream
Salt & pepper
Preheat oven to 190 degrees
In a bowl mix the breadcrumbs, chopped parsley, chopped onion, garlic, & Emelia’s Honey Mustard Dressing, add a pinch of salt & pepper to season, mix together well.
Flatten each chicken breast out with a kitchen mallet.
Lay out 3 slices of prosciutto so they are just crossing over, place a flattened chicken breast on top of the prosciutto, place 1/4 of the stuffing mixture on the chicken breast then roll all together tightly, repeat process for each chicken breast.
In a small oven proof dish place the 4 chicken roulades, cover with cream and if you have any Emelia’s Honey Mustard Dressing left drizzle over.
Place in the oven for 30-45 minutes or until chicken is cooked through.
Serve with beans and baby carrots or salad of your choice.