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“This version is from the BBC Good Food website and is made with fresh basil, rather than the traditional fresh sage. They have it paired with a basil mashed potato dish which I personally didn't care for so feel free to serve it with whatever side you like.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Sit the chicken breasts on a board and cut through them horizontally, leaving one side attached.
  2. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto.
  3. Secure with a toothpick.
  4. Heat the oil in a large, non-stick pan and add the chicken breasts, ham side down.
  5. Cook for 2 to 3 minutes until golden, then turn over and cook for 2 minutes more.
  6. Pour over the Marsala and allow to bubble for 1 minute.
  7. Add the stock and simmer for 5 minutes, until the chicken is cooked.
  8. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little.
  9. Serve with mashed potatoes and a green salad.

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