Dromona's Melt-In-The-Middle Stuffed Chicken

Serves: 4


Preparation time: 10 minutes

Cook time: 25 minutes

This quick and tasty supper is filled with hearty Italian flavours and baked for a healthier twist. Each fillet is stuffed with delicious Dromona Cheddar and wrapped in prosciutto to seal in the flavour.

  1. Lay the chicken fillets onto a chopping board and cut a large slit into the centre of each. Fill with roughly 20g of grated cheddar. Wrap each chicken fillet in a slice of prosciutto.
  2. Pre heat the oven to180oC (160oC Fan) / Gas Mark 4



For the Tomato Sauce

  1. Heat olive oil in a large ovenproof shallow casserole and gently fry the shallot until soft, then add garlic, chopped tomatoes, tomato puree, chicken stock and chilli flakes. Bring to a boil, then reduce the temperature and simmer for 5 minutes. Season with salt, pepper and stir in chopped basil.



For the Chicken

  1. Arrange the prosciutto wrapped chicken fillets onto the tomato sauce.
  2. Place the lid on the casserole and roast in a hot for 15 minutes.
  3. Remove from the oven and take off the lid. Sprinkle the chicken with remaining cheese and return to the hot oven, without the lid for 5 – 10 minutes until the cheese melts and the chicken is thoroughly cooked.
  4. Serve with roasted vegetables or salad and crusty bread.
  • 4 chicken breast fillets
  • 4 slices prosciutto or parma ham
  • 200g Dromona grated cheddar



For the Tomato Sauce

  • 1 teaspoon olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 400g tin of chopped tomatoes
  • 1 tablespoon tomato puree
  • 150ml chicken stock
  • A pinch of chilli flakes
  • Freshly milled salt and black pepper
  • 1 tablespoon fresh chopped basil

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