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Chickens on horseback with mash and greens
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Prep Time:
50 minutes
Cook Time:
Total Time:
50 minutes
Upgrade a traditional dish with this fun and easy chicken on horseback recipe for the whole family to enjoy.
Ingredients:
  • 800g potatoes, washed, chopped
  • 60ml (1/4 cup) reduced-fat milk, warmed
  • 4 wide slices prosciutto
  • 4 (about 550g) chicken breast schnitzels, uncrumbed
  • 35g (1/3 cup) coarsely grated reduced-fat cheddar
  • 95g (1/2 cup) pitted prunes
  • 125ml (1/2 cup) white wine
  • 125ml (1/2 cup) salt reduced chicken style liquid stock
  • 4.43 gm wholegrain mustard
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Boil the potatoes in a saucepan filled with cold water seasoned with salt until tender, about 20 minutes. Drain the potatoes, then mash them with milk until smooth. Cover to keep warm.
  • Place prosciutto slices on a flat surface and layer with chicken, cheddar, and prunes. Roll up the chicken tightly to enclose the filling, securing the ends with toothpicks. Brown the chicken in an ovenproof non-stick frying pan over medium heat, then roast in the oven for 10 minutes until cooked through.
  • Place cooked chicken on a plate and cover to keep warm. Increase heat to medium-high and deglaze the pan with wine, simmer for 1-2 minutes until reduced by half. Stir in stock and mustard, then simmer for 5-7 minutes until reduced by two-thirds.
  • Plate the mashed potatoes, top with sliced chicken, drizzle with the sauce, and serve alongside steamed green beans.

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