Chicken wrapped in Prosciutto with Cauliflower Purée

Chicken breast stuffed with CHEF Black Garlic Paste and Manchego cheese wrapped in prosciutto and served on creamy cauliflower purée with a rich black garlic jus.
Product: CHEF® Black Garlic Paste, CHEF® Chicken Style Liquid Concentrate

Serves: 10

10 even sized chicken breasts
½ cup CHEF Black Garlic Paste
10 slices Manchego cheese
10 slices prosciutto
2-3 tablespoons olive oil

Cauliflower Purée
2 medium potatoes, diced
1 medium head of cauliflower, roughly chopped
½ cup CHEF Chicken Style Liquid Concentrate + 750 mls water
40g butter ¼ cup finely grated parmesan

30g butter
1 large onion, diced
1 carrot, diced
1 celery stalk, diced
¼ cup CHEF Black Garlic Paste
¼ cup CHEF Chicken Style Liquid Concentrate + 1 litre water arrowroot or cornflour to thicken

10 portions of broccolini
¼ cup olive oil 1-2 red chillis, sliced
2-3 tablespoons CHEF Black Garlic Paste


Garnishing Ideas

Crispy sage leaves


Preheat the oven to 180°C. Lay the chicken breast down and butterfly the underside of each breast slightly to make a pocket. Spread each generously with CHEF Black Garlic Paste and add a slice of Manchego cheese. Wrap each chicken breast in a slice of prosciutto to encase the filling.

Arrange on a lined tray and drizzle with olive oil. Bake for 20-25 minutes, basting 2-3 times until golden and cooked through.

For the purée, simmer the potatoes and cauliflower with the CHEF Chicken Style Liquid Concentrate and water until soft. Drain, add the butter and parmesan, mash well and check for seasoning and consistency. Pass through a ricer or sieve and purée until smooth.

Meanwhile for the jus, heat the butter in a large saucepan and sauté the onion, carrot and celery for 5-8 minutes until caramelised then add the CHEF Black Garlic Paste and chicken stock. Simmer for 20 minutes until reduced, strain well.

Thicken with cornflour or arrowroot and water, if desired.

To cook the broccolini, heat the olive oil and sauté the chilli and CHEF Black Garlic Paste with the broccolini then add a splash of water to steam until tender and bright green.

To serve, divide the cauliflower purée between the plates, slice and arrange the golden chicken breast on each. Then swirl with the black garlic jus and garnish with crispy sage leaves and chilli & black garlic broccolini

Chef Tips

Add a few tablespoons of CHEF Black Garlic Paste to the cauliflower purée and serve with red meats

Try this with pork fillet

Swap the broccolini for bok choy, Asian style greens or zucchini


CHEF® Black Garlic Paste

Developed through a fermentation process, fresh garlic is transformed to create a sweet and rich garlic flavour to use at any stage of the cooking process.

CHEF® Chicken Style Liquid Concentrate

Our Chicken Style Liquid Concentrate is the latest innovation in stock making and flavour concentrates.
Bring your culinary creations to life
Cut down preparation time and costs in the kitchen without compromising on quality.