Name: Herb-stuffed chicken with tomato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 gram kipfler potatoes, unpeeled; cooking-oil spray; 1/4 cup finely chopped fresh basil; 1 tablespoon finely chopped fresh oregano; 2 teaspoon fresh lemon thyme; 2 clove garlic, crushed; 1 tablespoon finely grated lemon rind; 4 150g chicken breast fillets; 4 slice (60g) prosciutto; Tomato salad; 250 gram red cherry tomatoes; 250 gram yellow cherry tomatoes; 150 gram baby spinach leaves; 1/2 cup coarsely chopped fresh basil; 2 tablespoon red wine vinegar; 2 teaspoon olive oil

Ingredients

600 gram kipfler potatoes, unpeeled

cooking-oil spray

1/4 cup finely chopped fresh basil

1 tablespoon finely chopped fresh oregano

2 teaspoon fresh lemon thyme

2 clove garlic, crushed

1 tablespoon finely grated lemon rind

4 150g chicken breast fillets

4 slice (60g) prosciutto

Tomato salad

250 gram red cherry tomatoes

250 gram yellow cherry tomatoes

150 gram baby spinach leaves

1/2 cup coarsely chopped fresh basil

2 tablespoon red wine vinegar

2 teaspoon olive oil

Method

1.Preheat oven to 220°C. Oil a large baking dish.

2.Halve unpeeled potatoes lengthways. Place potato, in a dish in a single layer and spray lightly with oil. Roast for about 45 minutes or until browned lightly and tender.

3.Meanwhile, combine finely chopped basil, oregano, thyme, garlic and rind in a small bowl. Halve chicken breasts horizontally, without cutting all the way through, then open breasts out flat. Divide herb mixture among chicken pieces and fold to enclose filling, wrapping each with a prosciutto slice to secure.

4.Cook chicken in a heated oiled large frying pan until browned all over. Place chicken on an oven tray. Roast in oven during the last 15 minutes of the potato cooking time, or until chicken is cooked through.

5.Meanwhile, to make tomato salad, cook tomatoes in a heated oiled large frying pan, stirring, over high heat, for 3 minutes.

6.Combine tomatoes, spinach and basil in a large bowl with the combined vinegar and oil. Serve salad with chicken and potatoes and sprinkle over extra lemon thyme leaves, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook