CREAMY GARLIC CHICKEN DUET WITH HALOUMI, PROSCIUTTO AND SAGE BUNDLES
4 Ingham’s Creamy Garlic Chicken Duets
8 thin slices prosciutto
12 spears asparagus, split lengthways
120g haloumi cheese, cut into 8 pieces
½ bunch sage leaves
2 Tbsp extra virgin olive oil
1 onion finely diced
4 cloves garlic, minced
2 punnets cherry tomatoes, quartered
½ bunch basil leaves, torn
sea salt flakes and freshly-milled black pepper
lemon wedges, to serve
Preheat oven to 200°C. Arrange the prosciutto slices on a chopping board and top each with the asparagus, haloumi and sage, then roll up to wrap. Place the bundles on a lined oven tray, drizzle with half the olive oil, and set aside.
Arrange Ingham’s Creamy Garlic Chicken Duets on a lightly-greased oven tray and bake for 10 minutes. Reduce heat to 180°C, add the bundles, and bake for a further 30 minutes.
Sauté the onion and garlic in the remaining olive oil in a medium frying pan over a moderate heat for 5 minutes, until softened. Add the cherry tomatoes and cook gently until softened. Mix in the basil and season with salt and pepper. Spoon the sauce onto plates, then top with the Creamy Garlic Chicken Duets and the bundles and lemon wedges.
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