Summary

Ingredients

• 4 chicken breasts
• 12 slices raw ham (prosciutto)
• 100 g parmesan, freshly rated
• 4 piece (s) butter
• 2 tablespoon herbs Provence, fresh
• 2 cloves garlic)
• 4 tablespoon olive oil
• 2 zucchini
• 4 potato (s)
• 2 carrot (s)
• 2 red pepper (s)
• 2 onion (s), red
• 1 bunch spring onion (s)
• 8 cherry tomato (s)

Print Recipe Pin Recipe

Instructions

1. Wash and finely chop the herbs of Provence (if necessary dried ones can also be used) and place in a roasting pan with the olive oil.
2. Wash the spring onions, bell peppers and courgettes and cut into bite-sized pieces. Wash the cherry tomatoes and cut in half.
3. Preheat the oven to 200 degrees hot air grilling.
4. Peel the carrots and potatoes and cut into approx. 5 mm thick slices. Peel the red onions and cut into wedges. Add everything to the herbs and olive oil and season with salt. Mix the vegetables well so that the herbs are evenly distributed.
5. Put everything in the oven for 30 minutes.
6. Now wash the chicken breasts, pat dry and parry. Pierce the poultry with a narrow, pointed knife about 7cm deep into the thick part of the breast. The knife must not pierce the chest, it should create a shaft! Put a 4 cm long and 2 cm thick piece of butter in this pocket.
7. Place 3 slices of prosciutto on a cutting board and cover with freshly grated Parmesan. Lightly salt the chicken breast all around, place on the prosciutto with parmesan and roll up. Do the same with the rest of the breasts.
8. When the 30 minutes of the vegetables are up, mix the vegetables well and place the prosciutto parcels on top. Now everything goes into the oven for 15 minutes, then turn the packets and put them in the oven for another 15 minutes.