PROSCUITTO & ESTERO GOLD WRAPS
INGREDIENTS
1 turnip, shredded
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Dijon mustard
salt & freshly ground pepper
24 thin slices prosciutto
24 thin slices Estero Gold
4 skinless, boneless chicken breast halves, pounded thin
2 Tbsp butter
1/2 cup dry white wine
DIRECTIONS
In a bowl, combine the turnips, olive oil and mustard, season with salt and pepper and mix well. Top the slices of prosciutto with a slice of Estero Gold and spread the turnip mixture over the cheese. Roll the prosciutto into bundles, arrange on a serving platter and serve.