Cheesy Prosciutto Wrapped Chicken with Roast New Potatoes and Veg


Chicken eh? There is very little you can’t add to chicken to make it taste nice. Roast chicken is, of course, a mainstay in most people’s kitchens but it’s nice to mix it up a little. This was a Saturday night treat, what with being the Olympics and all.

Serves 2

2 chicken breasts
4 slices prosciutto or similar
1 garlic clove, crushed
60g strong mature cheddar
Handful flat leaf parsley, finely chopped
Sea salt & black pepper

8 – 10 baby new potatoes, skin on
2 medium parsnips
Handful asparagus & green beans
Few tbsp butter (The real thing)
Sea salt & black pepper

Make sure you take out your chicken and prosciutto out of the fridge at least 30mins before you start cooking. The prosciutto is much easier to handle when at room temperature and the chicken will cook more evenly.  Preheat the oven to 180C fan/200C.

Mix the garlic and parsley together with some seasoning. Lay the chicken breast on the board, smooth side down, the mini-fillet side should be facing you. Gently slice through the fat part of the breast to butterfly, making sure not to cut all the way through the meat. Slice the cheese into thickish pieces and divide between the breasts. Sprinkle the garlic/parsley mix over the cheese. Lay 2 slices of the ham on the board and place your chicken breast on top. Wrap tightly ensuring there is no cheese peeking through. You have to deal with the fact that it will leak out, but it’s ok it’ll still taste lovely. Repeat with the second breast.

Roast the chicken for 30-40 mins depending on their thickness. Check them after 30mins anyway and cook for longer or rest while you sort the veg.

Rinse and dry your baby potatoes. Steam them for about 10mins, there should still be a bit of give in the flesh. Preheat some oil in a baking tray, add your potatoes, season with plenty of salt and pepper and put in the oven with the chicken. Turn regularly, making sure the skin is nice and crispy. Just before serving, stir them around in a knob of butter to coat.

Peel and cut your parsnips into julienne strips, season and toss in a little oil and butter. Spoon over some runny honey and place in the oven at the same time as the chicken. Turn and baste them regularly during the cooking time. I also had asparagus and green beans with my dinner. I steamed them for 4 and 6 mins respectively. You can do this ahead of time and then gently reheat in a spoon of butter to give them a nice glossy effect.


Apologies for the pictures, the lighting was a bit off, or maybe it was the wine!


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