Stuffed chicken with roast sprouts and spuds

Stuffed chicken with roast sprouts and spuds

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This easy gluten-free chicken tray bake is the tastiest new weeknight dish.

The ingredient of Stuffed chicken with roast sprouts and spuds

  1. 500g baby coliban (chat) potatoes, halved
  2. 400g Brussels sprouts, halved
  3. 2 1/2 tablespoons extra virgin olive oil
  4. 4 (about 800g) chicken breast fillets
  5. 100g gorgonzola, cut into 4 pieces
  6. 4 wide slices prosciutto
  7. Lemon cheeks, to serve

The instruction how to make Stuffed chicken with roast sprouts and spuds

  1. Preheat the oven to 210u00b0C/190u00b0C fan forced. Line a large baking u2028tray with baking paper. Place u2028potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Boil for u20284 minutes. Add sprouts u2028and boil for a further 2u00a0minutes. Drain. Pat u2028dry with paper towel.
  2. Spread potato mixture u2028over prepared tray. u2028Drizzle with 2 tbs oil. Season. Toss to combine. Roast for 15 minutes or until tender.
  3. Meanwhile, use a sharp knife to make a slit in the thickest part of each breast. Fill with gorgonzola. Wrap prosciutto around chicken.
  4. Heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken, turning, for 5u00a0minutes or until browned. Transfer chicken to tray with vegetables. Roast for a further 10-12 minutes or until chicken is cooked through and vegies are golden. Serve with lemon.

Nutritions of Stuffed chicken with roast sprouts and spuds

fatContent: 568.342 calories
saturatedFatContent: 25 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 61 grams protein
sodiumContent:

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