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Avocado and prosciutto chicken
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Elegant dinner featuring juicy chicken and creamy avocado.
Ingredients:
  • 500g kipfler potatoes, peeled, halved lengthways
  • Salt & freshly ground pepper
  • 4 (about 650g) large chicken thigh fillets
  • 1 Hass avocado, halved, stone removed, peeled, thinly sliced
  • 8 slices prosciutto
  • Steamed flat beans, to serve
Instructions:
  • Preheat your oven to 180°C. Toss potatoes with salt in a large roasting pan and roast for 30 minutes until golden and crispy.
  • Prepare the chicken by trimming excess fat. Place a piece of plastic wrap over the fillets and gently pound with a rolling pin to flatten slightly. Arrange avocado slices evenly on each fillet, then roll them up. Wrap each rolled fillet with 2 slices of prosciutto and secure with toothpicks.
  • Sear the chicken rolls in a hot frying pan until golden brown on all sides. Transfer to the roasting pan with the potatoes and bake for 20 minutes, or until fully cooked.
  • Present the chicken alongside the potatoes and steamed flat beans.

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