Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.

Ingredients

• 4 (about 200g each) chicken breast fillets

• 8 thin slices prosciutto

• 8 chat (small coliban) potatoes

• 150g green beans, topped

• 150g snow peas, trimmed

Grapefruit dressing

• 125ml (1/2 cup) olive oil

• 80ml (1/3 cup) fresh grapefruit juice

• 1 tablespoon Dijon mustard

• 1 tablespoon chopped fresh tarragon

• 1 garlic clove, crushed

• Pinch of sugar

• Pinch of salt

Method

• 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.

• 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.

• 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.

• 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.