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Prosciutto-wrapped chicken with grapefruit dressing
Prosciutto-wrapped chicken with grapefruit dressing
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 4 (about 200g each) chicken breast fillets
  • 8 thin slices prosciutto
  • 8 chat (small coliban) potatoes
  • 150g green beans, topped
  • 150g snow peas, trimmed
  • 125ml (1/2 cup) olive oil
  • 80ml (1/3 cup) fresh grapefruit juice
  • 23.40 gm Dijon mustard
  • 20.00 ml chopped fresh tarragon
  • 1 garlic clove, crushed
  • Pinch of sugar
  • Pinch of salt
Instructions:
  • Preheat the oven to 180°C. Make the flavorful grapefruit dressing by mixing together oil, grapefruit juice, mustard, tarragon, and garlic in a jug. Adjust the taste with a hint of sugar and salt. Keep it aside until needed.
  • 1. Preheat a large non-stick frying pan over medium-high heat. Cook chicken breast fillets for 1 minute per side until browned. 2. Remove chicken from the pan and wrap each fillet with 2 slices of prosciutto. 3. Place wrapped fillets in a roasting pan and bake in a preheated oven for 10 minutes until cooked through.
  • In a large saucepan, cover the potatoes with cold water and bring to a boil. Cook for 8 minutes. Next, add the green beans and snow peas, and cook for an additional 2 minutes until the potatoes are tender and the beans are bright green and tender crisp. Drain the vegetables and cut the potatoes into thick slices. Place them in a large bowl along with the beans and snow peas. Pour half of the grapefruit dressing over the vegetables and toss everything together until well combined.
  • Slice each chicken fillet diagonally into 3 equal pieces. Plate the potato and bean mixture, top with the chicken, and drizzle with the remaining grapefruit dressing. Serve promptly.

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