If you cannot find pre-blended herbs of Provence, you can make my recipe below. If you are making and using straight away, add the grated rind of a lemon. Change the proportions as wished. A generous pinch of paprika or piment d’Espelette will add a spicy note.
Herbs of Provence
blend
Crush 2 Tbsp white or black peppercorns in a mortar and pestle, spice grinder or peppermill. Stir together with 1 Tbsp seasalt flakes, 2 tsp dried basil, 1 tsp dried marjoram, 1 tsp dried thyme, 1 tsp fennel seeds and ½-1 tsp dried lavender buds. Keep in an airtight container.
Ingredients
| 6 | Chicken breasts, without skin (Main) |
| ⅓ cup | Olive oil, good quality, use up to half a cup as needed |
| 2 tsp | Herbs of Provence, store bought or use the recipe above (Main) |
| 1 | Lemon, thinly sliced |
| 6 slices | Prosciutto |
| ½ cup | Black olives |
| 2 | Bay leaves |
| ½ cup | Rose wine |
Directions
- Place the chicken, oil and herb blend in a sealable bag or lidded dish. Turn to coat the chicken pieces evenly. Seal or cover and refrigerate for at least 20 minutes or overnight.
- Place half the lemon slices in the base of a shallow, ovenproof dish. Wrap each chicken breast in a slice of jambon or prosciutto and place on top of the lemon slices. Scatter over the olives and bay leaves and pour in the rose wine.
- Bake in a 200C (180C fan bake) oven for 25 minutes or until the chicken breasts are just tender. Cooking time may vary a few minutes either side of the suggested 25 minutes due to the variable size of chicken breasts, the style of dish etc. Serve with couscous and green salad.
