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1
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.)
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2
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.
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3
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.
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4
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.
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5
Remove the chicken meat from the bones. Shred the chicken meat into pieces.
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6
Peel away the egg shells. Peel the potatoes. Chop the eggs, potatoes and basil coarsely.
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7
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.
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8
To serve, spoon about 2-3 tablespoons of the chicken mixture into each lettuce cup.
