Spicey Chicken & Cream Cheese prosciutto Rollups
This is a very simple dish, but as with most of my recipes it still delivers big on the promise of flavour and a great sense of fullness and satisfaction once eaten. Quite often I find that its not about how many ingredients you can fit into a recipe but instead the showcasing of the simplest of ingredients in a clever way.
This is how I came up with this recipe. Combining a few simple flavours that I already love into a single dish where each element compliments the other in a crescendo of beautiful flavours.
The dish has roughly 1g carbs for each rollup so you really cant go that wrong if you are on a low carb or keto diet. Personally I like them nice and spicy, however, if spice is not your thing then you can easily remove this ingredient and still have something amazing. I think this same recipe would work really well with sun dried tomatoes, however, this may effect the carb levels.
Ingredients
| Prosciutto Ham | 8 Slices (80g) |
| Full Fat Cream Cheese | 100g |
| Pre-cooked Chicken Breast Pieces | 115g |
| Jalapeños | 15g |
| Baby Spinach | 40g |
| Salt & Pepper to taste |
Method
- Chop the chicken up very small. This will be important later when we mix in the the cream cheese.
- Pop the chopped chicken into a small mixing bowl and add the cream cheese and mix carefully so not to completely mash the chicken.
- once combined add in the salt and pepper to taste. Its good to add it now as the Jalapeños may make it difficult to gauge it later.
- Drain and Slice the Jalapeños and add to the mixture. You don’t want them to be over wet as this will make the mixture overly moist.
- Lay all eight of the Prosciutto Ham slices alongside one another with the plastic separators left on as this will make it easier to handle when rolling them later.
- Lay 3-4 baby spinach leaves on top of each slice of Prosciutto then, at the thick end of each, distribute the chicken mix evenly.
- Now carefully roll each slice of Prosciutto around the chicken and spinach remembering to remove the plastic. The ham should stick nicely so there is no need to hold it in place.
- In a dry frying pan, not overly hot as the Prosciutto is very thin, gently brown the rollups turning every few mins to ensure they are evenly cooked. make them as crispy as you wish.
- Carefully remove from the pan and place along side or atop of a nice fresh salad.
There is one other ingredient I have omitted from the main recipe as its a little controversial, however, it works for me and many dishes and I find it brings a wonderful depth of flavour. For this dish I would put a good pinch of MSG in the chicken mix, however, this is a very personal ingredient, some like more where other not so much so I will leave the quantity up to you.
As always, feel free to alter the recipe in any way you see fit and let me now in the comments how it works out for you.
Enjoy and look out for the YouTube tutorial in the new couple of weeks.
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