Chicken And Egg Lettuce Cups - cooking recipe

Ingredients

1 head iceberg lettuce
4 None large eggs
2 None medium potatoes
3 oz prosciutto, thinly sliced
1 None grilled chicken (about 2 lbs)
2 cups fresh basil leaves
2/3 cup mayonnaise
2 tbsp sour cream
1 tbsp honey
1 tbsp wholegrain mustard

Preparation

Cut the core from the lettuce. Rinse the lettuce under cold running water, with the cored end facing upwards, the whole leaves should slip off easily. Put 12 medium-sized lettuce leaves with a good 'cup' shape in a bowl of iced water and keep in the fridge until required. (Keep the rest of the lettuce in a resealable plastic bag in the fridge for another use.)
Put the eggs and unpeeled potatoes in a medium pot, add enough cold water to the pan to completely cover the eggs and potatoes. Heat the pot over a high heat until the water boils. Boil for 7 mins then remove the eggs with tongs and put them in a small bowl of cold water. When cool enough to handle, gently crack the egg shells all over and leave in the water to cool.
Continue boiling the potatoes until they are soft when tested with a fork or skewer. Drain the potatoes in a colander over the sink, then cool.
Meanwhile, tear the prosciutto into pieces. Put a medium frying pan on the stove over high heat. Add the prosciutto and cook, stirring with a wooden spoon, until the prosciutto is browned and crisp. Remove the prosciutto from the pan and drain on paper towels.
Remove the chicken meat from the bones. Shred the chicken meat into pieces.
Peel away the egg shells. Peel the potatoes. Chop the eggs, potatoes and basil coarsely.
To make the dressing, mix the mayonnaise, sour cream, honey and mustard in a large bowl and season to taste. Add the chicken, egg, potato, basil and prosciutto and mix gently.
To serve, spoon about 2-3 tablespoons of the chicken mixture into each lettuce cup.