The Taste Of Italy
 Grana Padano has been a part of Italy’s proud gastronomic heritage for over 1000 years. To demonstrate the Italian hard cheese’s versatility in cooking, Grana Padano has teamed up with Sue Ashworth, a member of the Guild of Food Writers, to produce a recipe booklet. This booklet includes a range of recipes for hot and cold dishes, starters, mains and even finger food.
Amongst the selection of recipes is Prosciutto-wrapped chicken breasts stuffed with Grana Padano.
To prepare this you need:
- 2 courgettes, thickly sliced
- 4 tomatoes, quartered
- 1 large aubergine, cut into chunks
- 4 tablespoons of Italian olive oil
- Salt and freshly ground black pepper
- 4 skinless, boneless chicken breasts
- 4 teaspoons of red or green pesto sauce
- About 12 basil leaves
- 50g (2oz) Grana Padano cheese, finely grated
- 8 slices prosciutto
- Shavings of Grana Padano, to serve
- Preheat the oven to 200oC/fan oven 180oC/Gas mark 6
- Put the courgettes, tomatoes and aubergines chunks into a roasting
and drizzle with the olive oil. Season and toss together to coat.
- Cut a pocket into each chicken breast and fill each one with a
teaspoon of pesto sauce, about 3 basil leaves and about a quarter of the grated Grana Padano. Wrap each chicken breast with two slices of prosciutto, and then arrange them on top of the vegetables. Season then drizzle with a little more olive oil.
- Roast for 35 – 40 minutes, until the vegetables are tender and the
chicken is done. Check that the chicken is thoroughly cooked by piercing the thickest part with a sharp knife – the juices should run clear.
Serves 4
Visit Grana Padano online at www.granapadano.com
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