Prosciutto Wrapped Chicken With Vine Tomatoes & Chat Potatoes

10 mins Prep
20 mins Cook
4 Serves
  • 4 Lilydale Free Range Chicken Breast Fillets, fat trimmed
  • 250g pack of microwave chia and rice
  • 250g cherry vine tomatoes
  • 80g goat’s cheese, crumbled
  • 50g kale, stems removed, finely shredded
  • ¼ cup roasted almonds, finely chopped
  • 8 thin slices of prosciutto
  • 12 baby chat potatoes, halved
  • 1 ½ tablespoons olive oil
  • 1 tablespoon chopped chives, to garnish
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  1. Cook chia and rice following packet instructions. Place chia and rice into a medium bowl.
  2. Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper and add the tomatoes. Spray with olive oil and season.
  3. Cook potatoes in boiling water until tender. Drain.
  4. Using a sharp knife, make a slit in the thickest part of each breast to make a pocket. Add the goat’s cheese, kale and almonds to the rice. Season and toss to combine. Fill the chicken with the rice mixture. Wrap prosciutto around chicken to enclose filling.
  5. Heat the oil in a large non-stick frying pan over medium-high heat, turning for 5 minutes or until browned. Transfer the chicken to the baking tray with the tomatoes. Cook for a further 10–12 minutes or until chicken has cooked through and tomatoes are slightly softened.
  6. Serve chicken with roast tomatoes and baby potatoes drizzled with remaining oil and sprinkled with chives.
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