Prosciutto-stuffed chicken and pesto potatoes

Name: Prosciutto-stuffed chicken and pesto potatoes
Cuisine: European, Italian, Mediterranean
Ingredients: 60g light cream cheese; 3 cloves of garlic, peeled and crushed; 2 tbsp finely chopped fresh parsley; 4 small chicken breasts (125g each); 8 slices of prosciutto freshly ground black pepper rocket salad, to serve; 3 × 400g tins of peeled new potatoes in water or 750g new potatoes, peeled and chopped; ½ tbsp extra virgin olive oil; 1 tsp smoked paprika; 1 tsp dried parsley; 1 tsp salt; 50g pesto

11 steps

Updated at: Thu, 11 Apr 2024 08:26:00 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories400.5 kcal (20%)

Total Fat19 g (27%)

Carbs32.1 g (12%)

Sugars1.1 g (1%)

Protein25.2 g (50%)

Sodium1375.7 mg (69%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

60glight cream cheese

3 clovesgarlic

peeled and crushed

2 Tbspfresh parsley

finely chopped

4 x 125gchicken breasts

small

8slices of prosciutto

freshly ground, to serve

black pepper

rocket salad

For the potatoes

3 x 400gpeeled new potatoes in water

peeled and chopped

½ Tbspextra virgin olive oil

1 tspsmoked paprika

1 tspdried parsley

1 tspsalt

50gpesto

Instructions

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.