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Key Ingredient
- Cuisine: Italian
- Prep Time: 30 min(s)
- Cook Time: 1 hr(s)
- Serves 6-8
A dish sure to bring the whole family to the table.
Ingredients
6 thigh fillets
18 slices prosciutto
300g Antipasto mix (with bocconcini)
6 basil leaves
600ml tomato passata
100ml red wine
20g baby capers
Preparation
Pre-heat oven to 200°C. Form 6 crosses by placing 1 slice of prosciutto on preparation surface and place 2 overlapping slices. Place thigh fillets on prosciutto with the length in same direction a single slice. Put a small amount of roughly chopped antipasto mix in centre of fillet and top with a basil leaf. Roll up fillet and fold in the prosciutto sides.
Scatter capers over the bottom of small lasagne dish and top with 100 ml of passata.
Seal the chicken parcels in batches in a frypan and place on top of caper mix. Deglaze frypan with the rest of the passata. Rinse out passata bottle with red wine and add to frypan.
Pour sauce over the chicken parcels and put dish in pre-heated oven. Bake for 1 hour carefully turning parcel part way through.
Serve with buttered pasta and a green salad (or green veg).
Note: Use a nice mix of pitted olives and your favourite antipasto (e.g. artichoke, mushroom, semi-dried tomato. The bocconcini adds a creamy highlight. You can substitute with other melting cheese.
If you enjoyed this Antipasto chicken recipe then browse more Italian recipes, stew recipes, pasta recipes, meat recipes and our most popular hainanese chicken rice recipe.
Italian Restaurants
Displaying 10 of 2156 Italian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | The Beresford Hotel | Surry Hills | |
| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
| 4. | Smithfield Tavern | Smithfield | |
| 5. | Benny's Bar & Cafe | Fremantle | |
| 6. | Universal Bar | Northbridge | |
| 7. | Arch Rival | Palmerston | |
| 8. | Railway Hotel | Fitzroy North | |
| 9. | Vibe Cafe Restaurant | St Kilda | |
| 10. | Morning Star Estate | Mt Eliza |
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