- 0:10 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
Semi-dried tomatoes give ordinary meals extra tang. So raid the supermarket deli, then turn this chicken with mash favourite into something special.
Ingredients
- 4 (170g each) Steggles chicken breast fillets
- 1/4 cup loosely packed fresh basil leaves
- 1/3 cup (80g) semi-dried tomatoes
- 1/2 x 220g tub bocconcini cheese, drained, sliced
- 8 slices prosciutto
- 1 tablespoon olive oil
- 1 teaspoon Massel chicken style stock powder
- 1kg desiree potatoes, peeled, chopped
- 2 garlic cloves, peeled
- 40g butter
- 1/3 cup milk, warmed
- Steamed broccolini, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket (do not cut all the way through). Place 3 basil leaves, 4 semi-dried tomatoes and 4 pieces bocconcini in each pocket. Wrap 2 slices of prosciutto around each breast.
- Step 2Heat oil in a large frying pan over medium-high heat. Add chicken. Cook for 3 minutes each side or until golden. Transfer to baking tray. Bake for 25 to 30 minutes or until cooked through. Add stock paste and 2/3 cup cold water to pan. Cook, scraping pan, for 5 minutes or until reduced by half.
- Step 3Place potato and garlic in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is tender. Drain. Reduce heat to low. Return potatoes and garlic to pan. Add butter and milk. Mash until smooth.
- Step 4Serve chicken with mashed potato, steamed broccolini and drizzled with pan juices. Season with pepper.
- High protein
- Low carb
- Lower gi
Nutrition
2625 kj
Energy
24.2g
Fat Total
11g
Saturated Fat
5.1g
Fibre
59.1g
Protein
169mg
Cholesterol
1210mg
Sodium
41g
Carbs (total)
All nutrition values are per serve
Notes
Steggles chickens are tender and contain no added hormones. They’re fed a healthy diet of mixed grains including wheat and barley.
You could use 4 middle bacon rashers instead of proscuitto.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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