Chriso The Personal Chef
These moreish chicken tenders wrapped in prosciutto, with baby bocconcini and a drizzle of Japanese mayonnaise taste absolutely decadent and are a great, quick meal, entrée or tapas.
• 500g of Chicken Tenders
• 1 x packet of Prosciutto slices
• 1 x small container of Bocconcini
• Japanese mayonnaise, small skewers and fresh parsley for serving
NB: You can make as many of these in one batch as you like, just increase your chicken tenders, prosciutto and bocconcini portions based on how many people you wish to serve
1. Preheat your oven to 180 degrees Celsius, and leave your chicken tenders and prosciutto out at room temperature for at least 30 minutes – it’s perfectly safe to leave your proteins out of the fridge for up to an hour before cooking, and it makes for a quicker, hotter cooking process.
2. Wrap half a slice of prosciutto around the middle of each tender, then season them well with sea salt, freshly ground pepper and a good quality olive oil.
3. Heat your pan to a nice hot heat, drizzle with olive oil and place your tenders, seasoned side down, into the pan. You want to hear a nice sizzle, which tells you your pan is hot enough.
4. Brown the chicken on both sides, transfer to an oven safe dish and pop into the pre-heated oven for 10-12 minutes. When they’re out of the oven, roll each tender through the pan juices to get a nice glossy coating and plate them up on a serving dish.
5. Place half a bocconcini on the middle of each tender, securing with a skewer. Drizzle with some Japanese mayonnaise, garnish with fresh parsley, and you’re ready to serve.
These yummy little morsels go perfectly with something nice and light and maybe a little sweet, like a Riesling or Grigio.