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    • with Taste#5 Pot Shots
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Mediterranean Style Rub & Wrap

August 8, 2014

There are two easy steps to Rub & Wrap and once mastered there will be no looking back because this umami-filled notion can be applied to lots of things such as chicken breasts, fish fillets, asparagus spears, mozzarella balls or scallops (altering the cooking time accordingly). For this recipe I shall use chicken breasts to show you how it is done.

Serves 4

INGREDIENTS

4 skinless chicken breasts

RUB
4 teaspoons Taste #5 Umami Bomb

WRAP
8 slices of prosciutto crudo
4 small sprigs of rosemary

To finish
Good dousing of extra-virgin olive oil
1 tablespoon Marsala or white wine


Method

  1. Remove the chicken breasts from the fridge half an hour before cooking.
  2. Preheat the oven to 200°C (400°F).
  3. RUB each piece of chicken with a teaspoon of Umami Bomb.
  4. WRAP each chicken breast in 2 overlapping pieces of prosciutto, tucking the sprig of rosemary inside each parcel. Place in a roasting tin and tuck any excess prosciutto under the chicken pieces.
  5. Splash with the olive oil and season with another grinding of black pepper.
  6. Put in the oven and bake for 20-25 minutes. Three quarters of the way through cooking add the Marsala or wine. The dish is done when the prosciutto has darkened slightly and the chicken is cooked through.
  7. For extra deliciousness, remove the chicken pieces and whisk a large knob of butter into the roasting tin juices and pour over the chicken to serve.
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In Recipes, Taste #5 Umami Bomb Tags bomb, laura santtini, rub, taste 5, umami, wrap, poultry, seafood, main dish
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