Ingredients
- 4 large chicken fillets (chicken breast – deboned)
- 500 g (1 lb) prosciutto (thinly sliced)
- 500 g (1 lb) cheese (thinly sliced)
- oil, vegetable spice blend, pepper
Directions
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Cut the meat into big, thin slices. Beat it well, season with vegetable spice blend and pepper, and leave refrigerated overnight (be careful with the seasoning though, you’ll have to check how salty the prosciutto is). Cover the bottom and sides of the pan (mine was square, 20×40 cm/8×16 in) completely with a large piece of tin foil, and then put baking paper over the foil. Grease the paper with a tiny drizzle of oil. Make a layer of chicken on the bottom of the pan, then cover the chicken with slices of cheese (gouda or edam), a layer of prosciutto, then cheese again (it will stick everything together), then another layer of chicken, and so on, until you’ve spent all the ingredients. Preferably, you should top it with chicken. Seal the pan as best as you can with tin foil and bake in a heated oven (200°C/392°F) for an hour and a half. Remove the foil cover for the last 15 minutes or so. When done, leave it to rest for at least 15 minutes (you don’t want all the cheese oozing out as you cut it).