Dang it I miss my kitchen! 🙁 I haven’t been able to bake for over a week! It’s killing me, my brain is buzzing with loads of things to make and I’ve got 10+ new cookbooks I need to make things from! Stupid Uni, knew I shouldn’t have gone back this year.
I know a lot of people think horoscopes are a load of rubbish, but I always read mine and it said that this year I will be more forthcoming with my ambitions and make big decisions on where I’m heading. I’m convinced this means going ahead and starting up on my own. I really want a coffee shop, I know it’s a long way off, but this is where I want to go, I’m trying so hard to just knuckle down and do my Uni work, but it’s so hard to do it when your heart isn’t in it… I am so happy in my kitchen, I’m feeling ever more confident that it’s my calling in life, not putting up with all the rubbish at Uni 🙁
Any time I think I can see the end, I find out there’s a whole heap of other stuff that needs to be done that they suddenly spring on us at the last minute.
Anyway, we wanted to try something different for dinner one night and I found a great sounding recipe in a book I bought recently, prosciutto chicken. It has quickly become one of our favourite dinners. It’s so delicious and so simple. It really is the simple things in life sometimes! In fact as I type this (Saturday evening – I’m at Uni all day Monday :/) it’s cooking in the oven and smelling divine. It’s definitely a good one for a busy weeknight, only about 10 minutes of hands on time and then you just leave it in the oven!
Serves 2
Recipe adapted from Under the Walnut Tree by Anna & Fanny Bergenstrom
Ingredients:
> 3-4 large potatoes
> 1 leek, sliced thinly
> 2 chicken breasts
> Salt + Pepper to season the Chicken breasts
> 4 slices of Prosciutto (Parma Ham)
> 2tbsp vegetable oil for the roasting dish
> 200ml single cream
Method:
> Preheat the oven to 225 degrees C and place a large saucepan of boiling water over a high heat.
> Peel the potatoes and slice into wedges. Once the water has boiled place the potatoes in the water for exactly 5 minutes.
> Season the chicken breasts and wrap 2 slices of Prosciutto around each breast. Leave to one side.
> Place the oil in the bottom of a medium sized roasting tin.
> Sprinkle the chopped leeks over the bottom of the tin.
> After 5 minutes, drain the potatoes and place them in the tin. Make gaps for the 2 chicken breasts to sit in there and then place them in the tin.
> Pour the single cream all over the chicken and potatoes.
> Place in the oven for 25-30 minutes until the chicken is cooked through and the cream has reduced. Serve immediately.
Annie is a self-taught baker, recipe developer and food photographer. When not in the kitchen, she can be found with her head in a book or jotting down recipe ideas! 
