I had ingredients.. I had ideas.. but there wasn’t just one recipe – so I decided just to go with what I have learned, and see how it came out! The result was stunning! I only wish now that I knew how to present food because the images at the end don’t do this justice. Another thing I wish, is I knew how to name a feed that I have invented! Oh well.. baby steps they say 😉
I had.. chicken, prosciutto, onions, cream, mushrooms, baby spinach, oil and some ricotta….
My brother used to make the most amazing carbonara – so I decided to go with that, and present it differently – we always had it with pasta.
Tools I used – the Tagine and the air fryer. You’ll also need some toothpicks – oh and some white wine! I missed taking a photo of the chicken assembled – if I do it again I’ll add some images to this post (I WILL be making it again).
Firstly – I was using chicken breast. I sliced it into 3 thin slices – so they would roll. One piece fed two of us well! On each piece, I spread some ricotta (I bought a tub of spreadable ricotta – easier to use) then laid on top of that the baby spinach leaves, and rolled each piece – then wrapped with prosciutto and pinned each piece with some toothpicks to hold them closed. They were cooked in the preheated air fryer at 180C for 18 minutes – turning halfway. If you feel they need more cooking – make sure you do it – we don’t want to get sick 😉
While that was cooking I roughly chopped an onion, sliced the mushrooms, and roughly chopped the remainder of my prosciutto. The packet I bought had 6 slices, so 3 went on my chicken pieces, the other 3 I chopped. I also chopped some spinach leaves to add some colour to the dish.
A tablespoon of oil in the pan, heated – then added the onions first and softened them before adding the prosciutto & mushrooms. Let them all cook up for a few minutes till you want to eat them! (I have said before.. and I say again – I don’t write recipes well!)
Next I added about half a cup of wine to the pan and let this sizzle a while till it reduced a little, then added 300ml thickened cream and stirred constantly until it started to thicken. Sprinkle some salt & pepper to taste if you want.
When the chicken came out it looked heavenly – the proscuitto had crisped around the chicken, and the meat was succulant. I sliced each ‘roll’ into about 4 pieces so the spiral effect showed – again my photos aren’t doing this justice – but it looked amazing! Then poured the carbonara sauce over the top – a couple of pieces of baby spinach on the side and we ate! This would be lovely with an accompanying salad.
I have plates in Black, White & Red. Those in the know tell me white plates make a meal look more inviting.. I tried a white, and a red. Personally I think it looks yummier on the red!
The carbonara sauce is gorgeous as is with some fettucini or your favorite pasta. I had a ton left over so will probably cook some pasta up tonight to finish it off!
Here’s an ingredients list:
- 1 chicken breast (to use all the sauce you could use 2) cut into 3 ‘parma’ style pieces
- 1 onion – roughly chopped
- bunch of fresh baby spinach
- a tub of smooth ricotta (spreadable)
- 100g sliced button mushrooms
- 6 slices prosciutto (or 12 if using 2 breasts)
- 300 ml thickened cream
- 1/2 cup white wine
- salt & pepper to taste
If you try this – let me know how you go!! If you have serving suggestions (ie what to serve with it) again – please let me know! This is superb!! I’m drooling thinking about it! Haha!