zoom Griddled chicken breast with peas and prosciutto
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    Griddled chicken breast with peas and prosciutto

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    Griddled chicken breast with peas and prosciutto

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 2


    250g new potatoes, quartered
    2 British chicken breasts
    15g essential Waitrose unsalted butter
    1 tbsp olive oil
    2 shallots, diced
    1 garlic clove, sliced
    300g essential Waitrose frozen petits pois, defrosted in hot water
    250ml fresh chicken stock
    pinch caster sugar
    60g prosciutto crudo, cut into small pieces 
    1 tsp essential Waitrose white wine vinegar


    1. Put the potatoes in a pan of salted boiling water and cook for 10 minutes or until just tender; drain and set aside. Meanwhile, put the chicken breasts between 2 pieces of cling film and, using a rolling pin, bash out the thicker ends until they are even all over.

    2. Heat the butter with ½ tbsp oil in a frying pan. Add the shallot and garlic, then cook gently for a few minutes until soft. Add the peas, stock, sugar and potatoes; continue to cook for 4-5 minutes. Take off the heat and stir through the prosciutto and vinegar.

    3. Meanwhile, heat a griddle pan over a high heat. Brush the remaining ½ tbsp oil over the chicken, season and griddle for 4-5 minutes on each side until cooked through and no pink meat remains. Divide the peas and potatoes between 2 plates and top with the chicken.

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    This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue


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