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The flavours here are clean, crisp, just a wee bit salty. The textures are varied. It's a really good dish that is simple to make.
Don't need to use salt in this dish - the prosciutto and the olives provide all that is required. You could make and bake the "chicken rolls" ahead of time, even the day before, and keep them refrigerated until ready to use, or do it all in one go.
The prosciutto wrapped chicken, black olives and capers served with mashed potatoes and asparagus.
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Tell me what you eat, I'll tell you who you are. Anthelme Brillat-Savarin