Prosciutto-Wrapped Chicken with Scalloped Potato
Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 8 people
Estimated cost per serve is 16.38 dollar
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
8
- 20grams butter
- 4 carrots, sliced
- 2 onions
- 4 zucchini, sliced
- 8 chicken breast fillets
- 8 large potatoes
- 1tablespoons extra virgin olive oil
- 300milliliter cream
- 1 cup chicken stock
- 1 pinch pepper (for seasoning)
- 8 slice prosciutto
- 80grams baby spinach leaves
- 8 semi dried tomatoes
- 1tablespoons thyme leaves
- 1 1/2 cup tasty cheddar cheese, grated
- toothpicks
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 6
Preheat oven to 180°C.
Step 2 of 6
Peel and thinly slice potatoes and onion. Layer a quarter of the potato into a medium baking dish, top with a layer of onion. Sprinkle with some of the thyme and a little of the cheese. Repeat layers, finishing with potato.
Step 3 of 6
Combine the cream and stock. Pour over the potato mixture and sprinkle with remaining cheese. Bake for about 45 minutes until tender and golden.
Step 4 of 6
Meanwhile, lay chicken breast fillets on a board and cut a pocket into the thicker side. Fill with semi-dried tomato and a few spinach leaves. Wrap a slice of prosciutto around chicken and secure with a toothpick.
Step 5 of 6
Heat olive oil in a large non-stick fry pan over a moderately high heat. Cook chicken for 5 minutes turning to brown evenly. Transfer to a baking tray and cover with foil. Bake for 20 minutes or until cooked through.
Step 6 of 6
Sauté carrots and zucchini in a frying pan with butter, salt and pepper for about 5 minutes until tender. Serve chicken with scalloped potato and sautéed vegetables.
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