Chicken Breast Livorsese

Ingredients
6 chicken breasts
12 fine slices of prosciutto
6 thick slices of Fior di Latte cheese
plain flour for dusting chicken
salt and pepper
30 ml olive oil
50 ml dry white wine
200 ml chicken broth
200 grams each of carrot, zucchini, pumpkin, sweet potato, red and green capsicum, leek and celery- all cut into julienne strips
24 Ligurian black olives

Method

Prepare vegetables. Carrot, leek, pumpkin, sweet potato, - peeled; celery, red and green capsicum zucchini (with skin on for flavour) all cut into julienne - thin regular strips.

Leave skin of chicken breasts on for flavour. (this depends on your diet - unfortunately some people have high cholestrol problems and are advised not to eat chicken skin. We'd say, don't lose flavour by taking off the skin, just eat less overall)

Take the breasts, split on one side and open out.

Take finely sliced prosciutto (2 fine slices per person) and a thick piece of cheese, fold inside the chicken breast, dip the breast in flour, dust off excess.

Heat olive oil in a large pan, take floured chicken breasts and put into oil and gently fry. Season lightly. Let brown on each side.

Add wine and deglaze. When the wine is reduced, add a little bit of chicken broth and continue to cook with the lid on. If you cook this without the lid, the chicken will dry out, it needs steam surrounding the breasts; it takes about 7 minutes to cook, depending on the size of the breasts

Whilst the chicken is cooking, toss the vegetable julienne in a hot pan or wok with very little oil (too much oil and the vegetables will absorb it and spoil the chicken flavour)

After chicken is cooked, at the last minute add the vegetables. (You can just add the vegetables to chicken and stock, but the flavour is much better if has been tossed in oil first)

Finally add the olives, warm through and serve

Do not try and cook this dish in advance and re-heat. The chicken gets dry.