THE DAIRY KITCHEN
Prosciutto Chicken with Brie and Roasted Garlic Mash
By THE DAIRY KITCHEN
Serves
4
Difficulty
Medium
Preparation
25 MINS
Cooking
40 MINS
Guests will be impressed by the prosciutto wrapped chicken with cheesy mash. Serve with a glass of red wine.
Ingredients
80g butter, softened2 teaspoons chopped thyme leaves
1 tablespoon chopped flat leaf parsley
1 clove garlic, crushed
1/2 teaspoon finely grated lemon rind
4 chicken breasts with skin
4 slices prosciutto
4 cloves unpeeled garlic, extra
1/2 cup white wine
salt and freshly ground black pepper, to taste
800g desiree or waxy potatoes, peeled and chopped
200ml milk, warmed
100g brie cheese, chopped
Method
- Combine butter and half the thyme with parsley, garlic and lemon rind. Using your fingers, ease the chicken skin away from the flesh to make a small pocket. Stuff teaspoonfuls of the butter mixture into each pocket and spread as evenly as possible over the flesh. Wrap each chicken breast with a slice of prosciutto, and place in a large baking dish skin side up. Add extra garlic cloves, white wine and seasonings, cover loosely with foil and roast at 180°C for 20 minutes. Remove foil and roast a further 10-15 minutes. Peel and roughly chop roasted garlic.
- Boil potatoes until tender, drain and return to the saucepan with milk and roasted garlic. Mash until smooth, then stir in brie, remaining thyme and seasonings.
- To serve, divide mash between 4 plates, top with sliced chicken and drizzle with warm pan juices.
