Tender chicken wrapped in prosciutto, topped with a whole grain mustard cream sauce that you will want to drink...
Take one slice of prosciutto, and using a sharp knife halve lengthways - repeat for remaining slices
Wrap one half of prosciutto lenthways at an angle - see photos - around each tenderloin
In a large fry pan over medium high heat, heat olive oil then fry tenders for 3-4 minutes on each side, or until just cooked through then remove to a plate and turn off heat
Without wiping out the fry pan and with heat still off, add water to pan to deglaze (it will spit & sizzle a little) then add bonox, mustard & sage - stirring to combine into a paste
Turn the heat back on to medium low, and continue to stir the mustard mixture for 1 minute, or until it is bubbling
Then add cream, stirring to combine - simmer for 7-10 minutes stirring occasionally until sauce starts to thicken
Add back chicken tenders to heat through - about 2-3 minutes & serve chicken immediately topped with sauce
500 g of tenderloins / chicken tenders here in Australia usually yields about 8-10 pieces - the reason this is important is because you need enough prosciutto slices (when halved) to wrap each tender. So. This means you either need to know how many tenders you have purchased & divide it by 2 to get the number of prosciutto slices you need, OR buy an extra prosciutto slice, OR just wing it like me - but I always have plenty of frozen prosciutto on hand because we LOVE it!
If you go the route of the extra slice, and find yourself with 1 or 2 halves left over - no problem, just wrap some tenders with 2 halves. Just don't wrap at such a sharp angle.
Okay...Bonox...anyone not in Australia (or even some that are?) may not have heard of Bonox. Basically it is a concentrated beef stock paste. It is made by Kraft & in my supermarket it is in the herb/spice/salt area. I did a little research and I don't know if it is available in the US - my suggestion for a substitute would be broth concentrate. The only thing to watch in both the Bonox or a substitute is salt - don't be tempted to put any more than 1/4 tsp of Bonox into the sauce or it will be too salty. You definitely want just short of 1/4 tsp rather than just more than a 1/4 tsp. You can't take the salt out once it's in.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*