Prosciutto Wrapped Chicken Rissoles with Fresh Salad

Ingredients:

• 260g chicken mince
• 1 egg, lightly beaten
• 1 tsp. garlic, crushed
• ¼ cup Oat Meal ground up to course crumb texture
• 2 tbsp. Spring onions chopped fine
• 2 tbsp. chopped fresh parsley
• 60ml tomato puree
• 4 strips of lean Prosciutto
• Olive oil cooking spray
• 60g baby spinach
• 100g grape tomatoes mixed colours, halved
• 1 tablespoons olive oil
• 1 tablespoons Apple Cider honey vinegar
• ½ tsp. Dijon mustard

Cooking instructions:

1. Combine chicken mince, garlic, egg, oatmeal, finely chopped spring onions or garlic chives, chopped parsley, tomato puree and a pinch of massels chicken stock salt. Mix well and shape into 4 chicken meat balls.
2. Wrap one piece of Prosciutto around a meat ball and secure with tooth pick. Place onto greased baking dish and repeat till you have used all the mince and 4 pieces of prosciutto. Bake at 180 deg. C for about 20-30 minutes till cooked through and starting to brown.
3. Mix salad, tomatoes and olive oil, apple cider honey vinegar and Dijon mustard together to make a salad with the salad well coated with the dressing. Serve ½ salad with two meat balls for a tasty easy dinner.
4. Make extra meat balls and have this as a meal the next day for lunch. Just as good cold. Make salad fresh each time though.