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1 x 1.2-1.5kg/2lb 9oz-3lb 4oz organic chicken, boned out (except the wing) - weight given is before bones are removed

4 slices prosciutto

150g/5oz mozzarella or brie

2 sprigs fresh rosemary, finely chopped

1½ lemons, zest and juice

4 tbsp olive oil

salt and freshly ground black pepper


Preheat the oven to 200C/390F/Gas 6. Lay the chicken on a chopping board, skin-side down. Remove the two mini-fillets of chicken breast and set aside.

Lay the slices of proscuitto over the chicken breast and stuff into the legs.

In a small bowl, mix the rosemary and lemon zest and juice.

Place a thick slice of mozzarella onto both breasts and into the legs, then add some rosemary and lemon.

Flatten the mini-fillets slightly using a rolling pin and place back on top of the mozzarella-covered breasts.

Roll the chicken over, tucking the legs back under and the skin around to neaten.

Heat an ovenproof frying pan and add half of the olive oil.

Season the chicken with salt and freshly ground black pepper, and place skin-side down in the frying pan.

Fry for two minutes, or until the skin is golden-brown.

Place in the oven and roast for 18-25 minutes, until cooked through - test the chicken is cooked by piercing the meat with a skewer; if the juices run clear, the chicken is cooked.

Remove the chicken from the oven and drain any excess fat out of the pan.

Place the chicken onto a plate and rest, covered with aluminium foil, for five minutes.

To serve, carve the chicken in half and serve.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Chicken stuffed with prosciutto
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