Ingredients For the Dressing 1 egg
4 anchovy fillets
1 clove garlic, crushed
About ¼ cup Parmesan cheese, grated
1 tbsp lemon juice
1 tsp Worcestershire sauce
¼ cup olive oil
Extra Parmesan cheese
For the baskets and filling 1 pack Tortillas, soft and flexible, small
1 tbsp oil
2 large chicken breasts
5 slices Prosciutto
About 150 g baby cos lettuce
Preheat the oven to 180°/160° fan forced.
Microwave the 6 tortillas for about 20 seconds only, just to make them more flexible.
Brush each one with oil, or spray with oil and gently press them into a mould, or ramekin or similar - this should be about a 1 cup capacity.
My ramekins were slightly small so baskets have "folds"
Bake them for 10 to 15 minutes or until they have turned a golden colour. Allow to cool in the mould.
Heat some oil in a non stick pan and cook the chicken for about 4 - 5 minutes each side, depending on the thickness. Mine was very thick and took about 7 minutes each side. Do NOT overcook. It should be brown on the outside.
Slice it thinly.
Grill the prosciutto until it is crisp and break it into small pieces.
For the dressing Boil some water and once boiling rapidly, drop an egg into it.
Cook for a minute or two, and remove with a slotted spoon, so the water drips off the egg.
Put this egg into a food processor, and add the anchovies, garlic and grated cheese.
Process until it is a smooth mixture.
Add the lemon juice and the Worcestershire sauce and process again until it is smooth.
Gradually add the oil, a bit at a time while still processing.
Put the lettuce and chicken into the Tortilla baskets.
Add some dressing.
Top with the pieces of prosciutto, and add some extra shaved or grated Parmesan cheese.