Chicken Scaloppine With Gremolata

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large red capsicum, about 300 g
• 1/4 cup dry wine
• 1 cup firmly packed roughly chopped flat leaf parsley
• 1 tablespoon grated fresh lemon rind
• 1 tablespoon lemon juice
• 2 garlic cloves, quartered
• 4 chicken breast fillets
• 4 slices prosciutto

Recipe

• 1 preheat oven to 180c and lightly oil a large shallow baking dish.
• 2 cut capsicums into quarters and remove the seeds and membrane.
• 3 cook under a grill skin side up until the skin blisters and blackens.
• 4 remove from grill and cover with plastic or paper 5 minutes.
• 5 peel away the skin and discard it.
• 6 using an electric mixer, blend or process the capsicum wine and 1/2 cup water until almost smooth.
• 7 set aside.
• 8 using blender process the parsley, rind and lemon juice and garlic until gremolata is almost smooth.
• 9 cut chicken breasts in half horizontally, almost all the way through.
• 10 open out each fillet and place between sheets of plastic wrap and flatten gently with a mallet until about 1cm thick.
• 11 divide gremolata among fillets, then roll each fillet to enclose filling.
• 12 wrap each roll in prosciutto and secure with toothpicks.
• 13 place chicken rolls in prepared dish and cook in the oven uncovered for 30 minutes until chicken is cooked through.
• 14 meanwhile place the capsicum mixture in a small saucepan and bring to the boil.
• 15 reduce heat and simmer uncovered for 3 minutes until reduced by half.
• 16 add pan juices from chicken and return to the boil.
• 17 serve chicken on the capsicum sauce.