A dish sure to bring the whole family to the table.





Average: 5 (1 vote)


6 thigh fillets

18 slices prosciutto

300g Antipasto mix (with bocconcini)

6 basil leaves

600ml tomato passata

100ml red wine

20g baby capers

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.