This is one of my husbands favourite dinners, having said that, most of the dinners I make are his favourite, I really like it myself too, I love the saltiness from the Prosciutto and as a cheeseaholic it give me an excuse to use far too much.
I had some Prosciutto left over from a pizza I’d made earlier in the week, and some panchetta from something else, so I thought I’d use it up..
I layed out the Prosciutto and put a slice of emmental on it, mozerrella is nice too, put the chicken on top and added a few baby spinach leaves that I’d pick out of a bag of mixed salad leaves.
wrapped it all up, added a bit more cheese and secured it with some left over panchetta strips.
Put it on top of some mushrooms that had seen better days, along with some more spinach and a healthy glug of vermouth, then added some fresh thyme and a knob of unsalted butter.
Stuck it in the oven and cooked it for.. um… (really must start making a note of times) until it looked cooked..
sliced it up and served it..
I usually do this with my own recipe rosti potatoes, If I have green beans or brocolli with it, I put a dollop of whole grain mustard on them, if not I just have a dollop on the side..