Recipe: Baked lemon chicken pieces with prosciutto and fresh herbs
How to Make:
- Place the chicken cutlets, bone side down, in a large roasting pan. Use a vegetable peeler or a small, sharp knife to peel strips of rind from the lemons. Cut the lemons in half and juice. Reserve the juice. Place the lemon rind and prosciutto between the chicken cutlets in the pan.
- Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice and season with salt and lemon pepper. Drizzle with oil. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
- Preheat oven to 170°C. Bake chicken in preheated oven for 40 minutes or until golden brown and cooked through. Spoon mashed potato and sauteed spinach among serving plates. Top with the chicken mixture and drizzle with pan juices. Serve sprinkled with extra sage or marjoram, if desired.
Time for preparing:
40 min.
Servings:
6
Ingredients:
- 12 (about 200g each) chicken thigh cutlets
- 3 large lemons
- 15 prosciutto slices
- 3 garlic cloves, peeled, sliced
- 3/4 cup fresh sage leaves
- 3/4 cup fresh marjoram leaves
- 2 large sprigs fresh rosemary, leaves picked
- Salt, to taste
- Lemon pepper, to taste
- 2 tablespoons olive oil
- Mashed potato, to serve
- Sauteed spinach, to serve
- Fresh sage or marjoram leaves, extra, to serve
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