4th of July Chicken

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This chicken is called 4th of July Chicken for no other reason than that I made it on 4th July, to take to a picnic that evening. There’s nothing particularly American about it – if anything, I guess it has a slight Italian influence to it. This July 4th was my first in the States – so, in fact my first July 4th full stop, because to be honest it somewhat passes us by in the UK. Not surprising, really.

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I had a very pleasant lazy day, followed by a picnic watching the concert and fireworks at Tanglewood with my friend Vicky. Vicky, it turns out, is the picnic queen, and brought all sorts of treats for us to enjoy, as well as an impressive array of picnic paraphernalia, so we were very well catered for. I brought wine and chicken. It was a fun evening, although as I watched a volley after volley of jubilant fireworks, I couldn’t help but feel you Americans must REALLY hate us Brits…

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Anyway, either way – this is tasty chicken. It’s great for a picnic – we had it just as it comes, but it would also be great to beef up a salad. It’s quick and easy, and you can make it in advance. You also get to flatten a chicken breast with a rolling pin, which is always fun. The herb mix running through the centre can be adapted to use any herbs you like or have to hand.

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4th of July Chicken 
Serves two as part of a picnic

For the herb filling:

  • Approx 1 tbsp each of basil and tarragon leaves
  • Approx 1/2 tbsp of thyme leaves
  • 1/2 tbsp capers, drained and rinsed
  • 1 small clove garlic
  • Juice and zest of 1/4 lemon
  • 1 tsp olive oil
  • Salt & pepper

For the chicken

  • 2 chicken breasts
  • 4 slices prosciutto

Preheat the oven to 200C / 400F

Start by making the herb filling. Finely chop all of the herbs, capers and garlic – you can use a food processor for this, if you prefer, but I find it just as easy to do by hand as it’s small amounts. Mix with the remaining ingredients – stir well, and set aside.

Take the first chicken breast and place between two sheets of cling film/plastic wrap. Using a rolling pin, gently but firmly bash the chicken all over until it is approx 1cm/0.5inch thick. Repeat with the second chicken breast. If you don’t have a rolling pin, a bottle of wine makes a good substitution…

Lay two pieces of prosciutto on the work surface, overlapping very slightly, and place one of the flattened chicken breasts on top. Spread half of the herb mixture over the chicken breast – you are aiming for a seam of herbs running through the middle of the chicken, rather than a stuffing as such. Fold any overlapping prosciutto on the right hand side of the chicken into the middle, and then gently roll the chicken into a tight roll. Repeat with the second chicken breast.

Heat a frying pan on the stove to a fairly high heat. Sear the chicken quickly on the outside, before transferring to a baking dish and placing in the oven. Bake for 20-30 minutes, until the chicken is cooked through. Allow to cool, slice into rounds and spoon over any cooking juices. Serve at room temperature or very slightly warm.

Note:
I would have preferred to secure the rolls with a toothpick, but I didn’t have any – so I risked cooking them without. I found that one of the chicken breasts was slightly thinner than the other, and this one stayed better rolled when cooking. So, especially if you have no toothpicks, make sure the chicken breasts are nice and thin before filling/rolling.

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