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Stuffed chicken with roast sprouts and spuds
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Irresistibly delicious gluten-free chicken tray bake for a quick and tasty weeknight meal.
Ingredients:
  • 500g baby coliban (chat) potatoes, halved
  • 400g Brussels sprouts, halved
  • 45.50 gm extra virgin olive oil
  • 4 (about 800g) chicken breast fillets
  • 100g gorgonzola, cut into 4 pieces
  • 4 wide slices prosciutto
  • Lemon cheeks, to serve
Instructions:
  • Preheat the oven to 210°C/190°C fan forced. Line a large baking tray with baking paper. In a large saucepan, cover the potatoes with cold water and bring to a boil over high heat. Boil for 4 minutes, then add the sprouts and boil for an additional 2 minutes. Drain and pat dry with paper towel.
  • Spread the potato mixture evenly on the tray. Drizzle with 2 tablespoons of oil, season with your favorite spices, toss everything together until combined, and roast for about 15 minutes or until the potatoes are tender.
  • Using a sharp knife, create a slit in the thickest part of each chicken breast and stuff with delicious gorgonzola cheese, then wrap the chicken in savory prosciutto.
  • In a large non-stick frying pan over medium heat, heat the remaining oil. Cook chicken, turning occasionally, for about 5 minutes until browned. Transfer the chicken to the tray with the vegetables and roast for an additional 10-12 minutes until the chicken is cooked through and the vegetables are golden. Serve with a squeeze of lemon.

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