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Ingredientes
- 450 gm Floury potatoes, cubed
- 250 gm Cherry tomatoes on the vine
- 1 bn Flat leaf parsley, minced
- 1 sm Bunc basil
- 2 Tbsp. Capers
- 1 x Clove garlic
- 1 x Lemon
- 2 Tbsp. Extra virgin olive oil
- 2 x Chicken breasts, boneless and skinless
- 4 slc Prosciutto ham
- 100 gm Butter
- 150 gm Young spinach
- 50 ml Lowfat milk
Direcciones
- Preheat oven to 220c/400f/Gas 6.
- 1 Place the tomatoes in a small roasting tray with 1 tbsp oil. Season with salt and pepper and roast for 18-20 min till tender and slightly charred.
- 2 Place the potatoes in a pan of boiling, salted water, cover and cook for 10-12 min till tender.
- 3 Remove the leaves from the basil and half of the parsley, and put into a small food processor or possibly blender with 1 tbsp capers. Crush in the garlic with the zest of half the lemon and 1 tbsp extra virgin olive oil.
- 4 Process for 4-5 seconds or possibly till the herbs are roughly minced and the paste is combined. Season with pepper.
- 5 Using a sharp knife cut a horizontal pocket, lengthways, in each of the chicken breasts and open it out.
- 6 Season the flesh well, spread over the herby paste and sandwich the pcs together again. Freezing the Parma ham makes it easier to handle, so if doing this, remove from the freezer now.
- 7 Lay the ham out flat, two pcs together and place the chicken on top. Bring the ends of the ham over the top of the chicken to wrap and enclose it.
- 8 Heat the remaining oil in a medium frying pan, place the chicken best-side down (ie the side with no seams) and cook for 2-3 min each side till the ham is crisp. Put on a roasting tray and cook for 8-10 min.
- 9 Place the pan back on the heat and add in 50g/2oz butter. When the butter is melted and starts to sizzle, remove the pan from the heat.
- Whisk in the juice of half the lemon to emulsify and thicken the sauce. Add in the remaining capers, season with pepper and reserve.
- 10 Drain the potatoes and mash. Beat in the lowfat milk till creamy and keep hot. Heat the remaining butter in a wok. Add in the spinach and stir-fry for 1-2 min till just wilted, then fold through the mash. Season well with salt and pepper.
- 11 Gently reheat the sauce. Roughly chop the remaining parsley and stir into the sauce. Remove the tomatoes from the oven. To serve, remove the chicken from the oven and cut into five slices on the diagonal.
- 12 Spoon the mash onto the centre of a serving plate, arrange the chicken on top and place the tomatoes on the side. Spoon around the lemon butter sauce and garnish with a sprig of parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 2 servings | |
| Calories 749 | |
| Calories from Fat 597 | 80% |
| Total Fat 67.52g | 84% |
| Saturated Fat 31.48g | 126% |
| Trans Fat 0.17g | |
| Cholesterol 198mg | 66% |
| Sodium 686mg | 29% |
| Potassium 691mg | 20% |
| Total Carbs 5.59g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.03g | 1% |
| Protein 32.33g | 52% |
