Chicken breasts wrapped in prosciutto
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- 2 Asda Corn Fed Chicken Breasts
- 40g Gruyère cheese, sliced
- 75g pack Asda Prosciutto
- 2 tsp olive oil
- 15g butter
- 350g pot Asda Tomato & Mascarpone sauce
- 350g new potatoes
- 2 tbsp olive oil
- 1 tbsp chopped chives
- 1 tbsp chopped mint
Using a small, sharp knife, make a cut in the meaty part of each chicken breast to make a pocket. Divide the cheese between the pockets and fold over the meat to enclose it.
Wrap the chicken breasts in the prosciutto, then wrap each one in cling film. Chill for 1 hour to help them keep their shapes when cooking.
Pre-heat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the chicken breasts. Heat the oil and butter in a frying pan and cook the breasts for a few minutes on each side until they start to brown.
Transfer to a greased baking tray and cook in the oven for 12-15 minutes.
Cover with foil and allow to rest for 10 minutes. Meanwhile, boil the potatoes in their skins until tender. Drain and crush with a fork. Add the olive oil, chives and mint, and season.
Cook the tomato and mascarpone sauce to the pack instructions. Drizzle the chicken with the sauce and serve with the potatoes.