Chicken Prosciutto Carbonara – Amazing!

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).

Can't live without it
Can’t live without it

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 😉

Bellini Air Fryer

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!)

Carbonara 1

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.

Carbonara Sauce

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!

White plate

chooken (1 of 1)-3SM

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
  • toothpicks.

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!

Happy cooking!

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