The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Pre-Heat the oven at 175 °C (350 °F).
2. Roll each chicken breasts in 2 slices of prosciutto. Make a tight wrap.
3. Place 1 wrap on a lightly oiled sheet of aluminium. Fold the aluminium over the chicken and roll tight. You should have an even roll.
4. Twist the ends of the aluminium until it is firmly agains the chicken, on both ends. This will even out the shape of the chicken inside.
5. Repeat with the other chicken breast.
6. Bake in the oven until the internal temperature of the chicken, measured with a meat thermometer, is 65 °C (150 °F).
7. If you are not going to use the chicken immediately, put the rolls in the refrigerator for later use.

Preparation

1. Heat up the oil and butter in a pan.
2. Unwrap the chicken from the aluminium foil.
3. When the butter is hot and foamy, put the chicken in the pan.
4. Cook until the prosciutto is a bit crisp on all sides. If you had refrigerated the chicken, make sure it is heated up throughout.
5. Remove the chicken from the pan.
6. Add the olives and capers to the pan.
7. Deglaze the pan with the lemon juice.
8. Reduce the juice by half.

Finition

1. Slice the chicken rolls at an angle.
2. Serve with the olive and capers and drizzle the reduced lemon juice over the lot.
3. Enjoy!