Roasted Chicken wrapped in Prosciutto

On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you will have you enjoying your evenings without spending too much time cooking or cleaning!

It is hump day after all!!

This is a great meal, its really easy but looks fab! Its adapted from a Jamie Oliver recipe and I have been cooking it for the last year. What I like is that you put everything in one dish, pop it in the oven and its done, it also makes a lovely gravy so I like to have it with dairy free mash.

I have made this for just me and Chris and also for my whole family of 7 and it really is stress free. You can also use any kind of vegetables that you have on hand, I always like to include leeks, cherry tomatoes and asparagus, they work really well with the flavors of the dish.

Serves 3

Adapted from Jamie Oliver

Ingredients:

Roasted Chicken

  • 3 chicken breasts
  • 6 slices of prosciutto
  • 2 leeks or onion’s sliced
  • 15 cherry tomatoes halved
  • large bunch of asparagus (around 18 stalks)
  • 1 large red pepper sliced
  • 4 sprigs of rosemary or thyme
  • olive oil
  • 1 tablespoon Dairy Free Butter
  • 1/4 cup of white wine
  • salt and pepper
Mashed Potatoes
  • 4 medium russet potatoes, peeled and quatred
  • 3 tablespoons of original coconut milk (the drinking kind)
  • 1 small egg
  • 1 1/2 tablespoons of dairy free butter or margarine
  • 1/4 teaspoon of salt
  • dash of pepper
Preheat the oven to 400°F. Trim and wash your leeks, remove the outer leaves and  thinly slice. Place them in an oven proof dish, season with salt and pepper and a little drizzle of olive oil. Next trim your asparagus and layer on top of the leeks again season with salt, pepper and olive oil. Place your sliced tomatoes and peppers on top of the asparagus, season with 1 stalk of chopped rosemary, salt, pepper and a light drizzle of olive oil. Add the wine and place small nobs of butter over the vegetables.
Season your chicken breasts with pepper then wrap each in 2 slices of prosciutto, place wrapped side down on top of the veg.  Top each chicken breast with a sprig of rosemary, drizzle with a touch more olive oil then place in the oven for 30 mins or until the chicken is cooked through.
While your chicken is cooking, cover your potatoes with water and boil for 20 mins or until very tender. Drain and put in a bowl with a flat bottom, add the milk, salt and pepper then mash until fluffy. Crack in your egg and butter and mash quickly until fully incorporated, serve topped with chicken, vegetables and gravy.
Enjoy!

3 thoughts on “Roasted Chicken wrapped in Prosciutto

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s