Why make things more complicated than they need to be? Don’t get me wrong, there are plenty of occasions where complex methods and long ingredient lists result in truly delicious food. But there are also times when you just don’t have the time or energy, yet still crave something delicious. This Pesto & Prosciutto Chicken is just what you need.
It’s a variation on one of my favourite things to do with a chicken breast: wrap it up in some ham and pop it in the oven. It adds flavour and texture, as well as helping the chicken stay moist. You can add a sauce, as with my Lazy Garlic Chicken, or add a stuffing as here. Whatever you choose to do you’re pretty much guaranteed to get a tasty dinner in about half an hour. Perfect for those busy weeknights and hectic weekends.
Here I’ve chosen to cut a pocket into the chicken and fill it with pesto. In this case I used one from a jar, but by all means make your own if you prefer. Once those flavours of chicken, ham, basil and cheese come together you know it’s going to bring a smile to your face.
The goats’ cheese mash complements the other flavours perfectly. But make sure that you don’t go overboard on the cheese here. You want it to add a nice, sharp flavour to the dish not take over. I love goats’ cheese but if you’re not careful it’s quite easy to overdo it and obliterate all of the other flavours on the plate.
We’ve all made that mistake, right?!
Pesto & Prosciutto Chicken with Goats’ Cheese Mash
For the Chicken
- 2 Skinless and Boneless Chicken Breast Fillets
- 2 tbsp Basil Pesto
- 4 slices Prosciutto Crudo
For the Goats’ Cheese Mash
- 450 g Potatoes peeled and cut into 5cm pieces
- 1 tbsp Butter
- 2 tbsp Semi-Skimmed Milk
- 75 g Soft Goats’ Cheese
- Pre-heat the oven to 180°C.
- Butterfly the chicken breats. To do this, make a horizontal incision in each chicken breast approximately three-quarters of the way through, making sure to not cut them in half. Open the breasts out and spread half of the pesto on each. Fold the top back over on each breast, so that the pesto sits in a pocket in the middle.
- Wrap two slices of prosciutto around each chicken breast, then place them onto a baking tray. Transfer to the oven and bake for 25-30 minutes until cooked through.
- Put the potatoes into a large pan of cold water, loosely cover and bring to the boil. When boiling reduce the heat and simmer for 20 minutes or so, until tender.
- When the potatoes are cooked drain them thoroughly then return to the pan. Add the butter and skimmed milk, then mash until smooth. Add the goats’ cheese and stir through the mashed potato until fully combined.
- Divide the mash between two plates, then top with the cooked chicken breasts.
|Estimated Values per Serving|
|of which Saturates||10||g|
|of which Sugars||4||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|