Prosciutto-stuffed chicken and pesto potatoes

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Step 1

Preheat the oven to 200°C (180°C fan/400°F/Gas 6).

Step 2

2. First, make the potatoes. Drain and rinse the potatoes under cold water, then pat dry with kitchen paper before transferring to a large bowl.

Step 3

3. Coat in the olive oil, smoked paprika, dried parsley and salt, then transfer to a baking tray and bake in the oven for 35-40 minutes until crispy. Alternatively, cook in an air fryer at 200°C for 25 minutes.

Step 4

Once baked, transfer back to the bowl and toss with the pesto.

Step 5

Next, make the chicken.

Step 6

4. Mix together the cream cheese, garlic and parsley in a bowl and season with pepper.

Step 7

5. Slice the chicken breasts horizontally and stuff with the garlic and herb cream cheese, then wrap two slices of prosciutto around each chicken breast.

Step 8

6. Place on a baking tray and bake in the oven for 20-25 minutes.

Step 9

Alternatively, cook in an air fryer at 200°C for 15 minutes.

Step 10

7. Transfer to airtight containers and serve with the rocket salad.

Step 11

This will keep in the fridge for up to 4 days.