Prosciutto Chicken with Balsamic Butter

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Ingredients:

• 12 slices prosciutto

• 6 (220g per serve) single chicken breast fillets

• 200g baby green beans

• 100g fresh peas, shelled

• 100g snow peas

• Salt and freshly ground black pepper

• 100g butter, softened

• 2 tsp Beerenberg Crushed Garlic

• 2 tbs balsamic vinegar

• 100g feta, crumbled

• 1/3 cup chopped fresh continental parsley

Method:

1. Preheat oven to 220C. Wrap a slice of prosciutto around each chicken breast and place in a large roasting pan. Cook in a preheated oven for 20 minutes or until golden brown and cooked through. Remove from oven. Cover with foil and set aside for 5 minutes to rest.

2. Meanwhile, cook beans and peas in a medium saucepan of salted boiling water for 5 minutes or until bright green and tender crisp. Add the snow peas and cook for 30 seconds. Drain well. Return to pan and season with salt and pepper.

3. Combine the butter, garlic adn vinegar in a small saucepan over low heat. Cook, stirring, for 2 minutes or until butter melts.

4. Add feta and parsley to the bean mixture and gently toss to combine.

5. Slice the chicken thickly across the grain. Divide bean mixture among the serving plates and top with chicken. Drizzle with balsamic butter to serve.