CHICKEN AND TARRAGON ROLLS WITH PARMESAN AND PROSCIUTTO

Small chicken tenderloins seasoned with fresh tarragon, parmesan and pepper, rolled with prosciutto and pan grilled. The combination of chicken and tarragon is divine and this is fabulous served as a finger food.

Preparation time 10 minutes
Cooking time 8 minutes
Serves 10

Ingredients
• 10 small chicken tenderloin fillets
• to taste freshly ground pepper
• ½ small bunch french tarragon
• 50 gm grated Parmigiano Reggiano
• 10 thin prosciutto slices
• 2 tablespoons Jingilli extra virgin olive oil
• 1 tablespoon basil essence
• 2 leaves red oak lettuce

Basil essence/oil

This oil is deep green and very rich with the concentrated flavours of fresh basil, so a little goes a long way. It will keep under refrigeration for several days only.
Ingredients
• 2 bunches fresh basil leaves
• 1 cup Jingilli extra virgin olive oil

Method (Oil)
Wash and pick the basil leaves from the stems and plunge into boiling water for 10 seconds. Remove immediately and strain into iced water.
Squeeze out as much water as possible and place into a blender or food processor with the cup of olive oil. Process for two minutes then remove the contents to a container and refrigerate overnight. Place the contents into a piece of fine cotton cloth and suspend over a suitable cup. Allow the oil to slowly trickle out into the container on its own. Do not squeeze or force the oil out.Refrigerate and use over several days as required.

Method (Chicken)
Place the prosciutto slices onto a cutting board and top each with a chicken tenderloin. Grate a little parmesan onto the chicken, season with pepper and top with several tarragon leaves. Roll them up into even cigar shapes and grill on a pre heated oiled grill pan. Carefully cut them into bite size pieces and pierce with a toothpick Present on a bed of lettuce scattered with tarragon leaves and surround them with a drizzle of Jingilli extra virgin olive oil and a little basil essence.