¼ cup Water
120 g Butter
2-3 leeks, cleaned and sliced
4 La Ionica chicken breasts, skinless
Sea Salt and freshly ground black pepper
2 cups of Soft breadcrumbs
8 slices of prosciutto (2-3 per breast)
2 tbpn Olive oil
Place the water and the butter into a pan, bring to a simmer then add the leeks. Season with salt and freshly ground black pepper and gently cook for 5 minutes until the leeks have softened. Place into a mixing bowl, cool slightly than add the remaining butter and the breadcrumbs and mix well.
Cut a pocket in the thick part of the chicken breast, fill with ½ cup of the leek stuffing. Secure the filling, by wrapping the whole breasts with 2-3 slices of prosciutto. Gently fry in olive oil for 4 minutes on each side until golden, then place into a pre heated oven at 180°C for 15-20 minutes, remove and allow to rest for 5 minutes before serving.