- 200g whole-milk ricotta
- 60g pitted kalamata olives, thinly sliced
- Finely grated zest of 1/2 lemon
- 1 teaspoon thyme leaves, plus extra, to serve
- 1 egg yolk
- 4 x 180g free-range chicken breast fillets, tenderloin removed
- 12 thin slices prosciutto
- 2 teaspoons olive oil
- 250g roman beans, trimmed, each cut into 3, blanched
- 250g baby green beans, trimmed, blanched
- 2 tablespoons olive oil
- 2 eschalots, halved, thinly sliced
- 1 clove garlic, thinly sliced
- 2 x 200g punnets grape tomatoes, halved
- 1/2 cup dry white wine
- 125g butter, chilled, cut into cubes
- Step 1Preheat oven to 190°C. For filling, combine ricotta, olives, zest, thyme and yolk in a bowl, and season with salt and pepper.
- Step 2Cut a slit horizontally along the side of each chicken breast, without cutting all the way through, to create a pocket. Spoon a quarter of the filling into each pocket. Place 3 slices of prosciutto, slightly overlapping, horizontally in front of you. Place a breast across the prosciutto slices, then roll up. Repeat with remaining prosciutto and chicken.
- Step 3Heat a heavy-based frypan over medium-high heat. Add olive oil and cook chicken for 5 minutes, turning on all sides, or until browned.
- Step 4Transfer to a roasting pan and roast for 10 minutes or until cooked through.
- Step 5Meanwhile, to make tomato-butter sauce, heat olive oil in a frypan over medium heat. Add eschalots and garlic and cook, stirring, for 1 minute. Add tomatoes and cook for 5 minutes or until soft but still holding their shape. Add wine and simmer for 5 minutes or until reduced by half. Using a slotted spoon, remove tomatoes from pan, then gradually whisk in butter until melted and combined. Return tomatoes to pan and season. Do not allow the mixture to boil.
- Step 6Divide tomato-butter sauce among 4 shallow bowls. Cut chicken on the diagonal into 3 or 4 slices and place in bowls. Top chicken with beans and serve scattered
- Low carb
- Lower gi
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Rob Palmer
- Publication: Taste.com.au