Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.
Ingredients
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4 (about 200g each) chicken breast fillets
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8 thin slices prosciutto
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8 chat (small coliban) potatoes
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150g green beans, topped
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150g snow peas, trimmed
Grapefruit dressing
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125ml (1/2 cup) olive oil
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80ml (1/3 cup) fresh grapefruit juice
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1 tablespoon Dijon mustard
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1 tablespoon chopped fresh tarragon
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1 garlic clove, crushed
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Pinch of sugar
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Pinch of salt
Method
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Step 1
Preheat oven to 180°C. To make the grapefruit dressing, combine the oil, grapefruit juice, mustard, tarragon and garlic in a jug. Taste and season with sugar and salt. Set aside until required.
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Step 2
Heat a large non-stick frying pan over medium-high heat. Add chicken breast fillets and cook for 1 minute each side or until brown. Remove from pan. Wrap 2 slices of prosciutto around each chicken breast fillet. Place in a roasting pan and cook in preheated oven for 10 minutes or until just cooked through.
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Step 3
Meanwhile, place potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 8 minutes. Add green beans and snow peas, and cook for a further 2 minutes or until potatoes are tender and beans are bright green and tender crisp. Drain. Cut potatoes crossways into thick slices and place in a large bowl. Add the beans and snow peas, and half the grapefruit dressing. Toss to combine.
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Step 4
Cut each chicken fillet diagonally across the grain into 3 equal pieces. Arrange the potato and bean mixture on serving plates. Top with the chicken and spoon over the remaining grapefruit dressing. Serve immediately.