This colourful chicken salad stars salty prosciutto, crisp pears and a deliciously sticky balsamic glaze.
- Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Wrap 1 slice of prosciutto around 1 chicken breast. Place on prepared tray. Repeat with remaining prosciutto and chicken. Bake for 15 minutes or until the chicken is cooked through and the prosciutto is crisp.
- Slice the chicken across the grain. Divide the chicken, rocket and pear among serving plates. Top with the hazelnut and drizzle over the balsamic glaze and olive oil. Season with salt and pepper.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set