Stuffed chicken with roast sprouts and spuds

Enjoyable Stuffed chicken with roast sprouts and spuds Recipe

This easy gluten-free chicken tray bake is the tastiest new weeknight dish.
Stuffed chicken with roast sprouts and spuds
Prep Time : 0:05 | Cook Time : 0:30 | Total Time : 0:35 | Serving : 4 person.


  • 500g baby coliban (chat) potatoes, halved

  • 400g Brussels sprouts, halved

  • 2 1/2 tablespoons extra virgin olive oil

  • 4 (about 800g) chicken breast fillets

  • 100g gorgonzola, cut into 4 pieces

  • 4 wide slices prosciutto

  • Lemon cheeks, to serve


  • Step 1

    Preheat the oven to 210°C/190°C fan forced. Line a large baking ?tray with baking paper. Place ?potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Boil for ?4 minutes. Add sprouts ?and boil for a further 2 minutes. Drain. Pat ?dry with paper towel.

  • Step 2

    Spread potato mixture ?over prepared tray. ?Drizzle with 2 tbs oil. Season. Toss to combine. Roast for 15 minutes or until tender.

  • Step 3

    Meanwhile, use a sharp knife to make a slit in the thickest part of each breast. Fill with gorgonzola. Wrap prosciutto around chicken.

  • Step 4

    Heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken, turning, for 5 minutes or until browned. Transfer chicken to tray with vegetables. Roast for a further 10-12 minutes or until chicken is cooked through and vegies are golden. Serve with lemon.

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