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Baked chicken & prosciutto with olives & lemon
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375g pack seasoned Charlotte potatoes, butter removed and reserved
4 garlic cloves, bashed in their skins
100g Nocellara olives
4 thin slices from 1 unwaxed lemon, plus a wedge to squeeze
125ml Cooks’ Ingredients Chicken Stock, (found in the chiller)
1 pack Waitrose 1 Free Range 2 Chicken Breast Fillets
80g pack prosciutto crudo
300g pack fine green beans, trimmed
Duchy Organic Mayonnaise to serve
Preheat the oven to 220°C, gas mark 7. Place the potatoes with the bashed garlic and olives into a medium baking dish and tuck in the lemon slices, season and roast in the pre-heated oven for 15-20 minutes until the potatoes are starting to colour.
Meanwhile, heat the stock and dot the butter reserved from the potatoes over the chicken breasts then wrapeach one with 3 slices of the prosciutto.
Place the wrapped chicken breasts into the baking dish, pour the stock over the potatoes and roast for a further 20 minutes, or until the chicken is cooked through, the juices run clear and there is no pink meat. Cook the green beans according to the pack instructions.
When the chicken is cooked and the potatoes golden, squeeze the lemon wedge over the dish and season with freshly ground black pepper, then loosely cover and let the chicken rest for 5 minutes.
Serve the chicken with a dollop of mayonnaise and the cooked green beans, letting the mayonnaise melt into the juices on your plate.
Typical values per serving:
This recipe was first published in February 2019.