Chicken Parcels with Sun-Dried Tomatoes & Olives

Episode 15 - Chicken Parcels with Sun-Dried Tomatoes & Olives

Serves: 3 Preparation time: 15 minute(s) Cooking time: 30 minute(s)


  • Parcels:
  • Olive oil spray
  • 500g/2 large skinless chicken breasts
  • 8 slices prosciutto
  • 1 small avocado, mashed
  • 50g drained semi-dried tomatoes, chopped
  • 25g sliced black olives, chopped
  • 20 fresh basil leaves, roughly torn
  • ½ cup mozzarella cheese, grated
  • 300g pak choy, washed
  • Gravy
  • 1½ tablespoons gluten free chicken style gravy mix
  • 250ml cold water


  1. Preheat oven to 200°C. Line a baking tray with foil.
  2. Butterfly the chicken breast and tenderise using a small mallet, gently tapping the breasts. Lay out 2 slices of prosciutto lengthways on a board, slightly overlapping two long sides.
  3. Lay one butterflied chicken breast on top of the prosciutto. Spread half of the avocado across the chicken breast. Sprinkle half the semi-dried tomatoes and half the olives, followed with half the basil leaves and half the mozzarella cheese.
  4. Roll up the chicken/prosciutto (from the longest side to longest side), tucking in the ends as you go. Tie with some kitchen string (wrap string around chicken roll 3 – 4 times). Spray with olive oil and place on baking tray.
  5. Repeat for second roll. Roast for 30 minutes in a 200°C oven.
  6. To make the gravy, combine the powder with the water in a microwave-safe jug. Whisk and microwave for 3 minutes on high heat. Whisk again prior to serving. Alternatively, place the gravy powder and water in a saucepan and bring to boil on the stove. Simmer for 2 minutes while stirring. Remove roast from oven and allow resting for 5 minutes. Using a carving knife, slice each mini-roast into 2 cm slices. For a big appetite, or if you’re out to impress, serve a whole mini-roast! However, 3 – 4 slices are usually more than sufficient.