recipes
Christmas Chicken & Proscuito Bakes
Delicious at anytime!
serves 4
15 min prep
if you liked this recipe, try...
ingredients
| 125g can Edgell Chick Peas, drained 2 slices wholemeal bread, crusts removed ½ small onion, roughly chopped ¼ cup flat leaf parsley 2 large chicken breast fillets or 1 large skinless turkey breast 2 sprigs fresh thyme 2 thin slices proscuitto |
featured products
instructions
step 1
Place drained Edgell Chick Peas, bread, onion and parsley in a food processor and finely chop.
step 2
Make a pocket in each chicken fillet and place half of stuffing into each cavity. Place a piece of thyme on each piece of chicken and wrap with a slice of prosciutto.
step 3
Place onto a baking tray, spray with olive oil and bake in a preheated oven at 180°C for 20 - 25 minutes. Serve cut into thick slices.
recipe tip
We used skinless chicken breasts that weighed approximately 200g each.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1110kJ (264Cal) | 482kJ (115Cal) |
| Protein | 43.5g | 18.9g |
| Fat - Total | 5.2g | 2.3g |
| - Saturated | 1.4g | 0.6g |
| Carbohydrate | 9.0g | 3.9g |
| - Sugars | 0.9g | 0.4g |
| Dietary Fibre | 2.8g | 1.2g |
| Sodium | 426mg | 186mg |
| Potassium | 571mg | 249mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Christmas Chicken & Proscuito Bakes
Christmas Chicken & Proscuito Bakes
Delicious at anytime!
ingredients
125g can Edgell Chick Peas, drained
2 slices wholemeal bread, crusts removed
½ small onion, roughly chopped
¼ cup flat leaf parsley
2 large chicken breast fillets or 1 large skinless turkey breast
2 sprigs fresh thyme
2 thin slices proscuitto
instructions
step 1
Place drained Edgell Chick Peas, bread, onion and parsley in a food processor and finely chop.
step 2
Make a pocket in each chicken fillet and place half of stuffing into each cavity. Place a piece of thyme on each piece of chicken and wrap with a slice of prosciutto.
step 3
Place onto a baking tray, spray with olive oil and bake in a preheated oven at 180°C for 20 - 25 minutes. Serve cut into thick slices.
serves 4 15 min prep recipe tip
We used skinless chicken breasts that weighed approximately 200g each.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au