Cheesy chicken on corn mash
- 4 x 120g skinless, boneless chicken breast fillets
- 6 sun-dried tomatoes, thinly sliced
- 4 slices reduced-fat cheese, halved
- 4 slices prosciutto
- 500g potatoes, peeled, chopped
- ¼ cup skim milk
- ½ cup creamed corn
- 2 tablespoons chopped fresh chives
1 Preheat oven to 180°C. Using a small sharp knife, cut a horizontal slit in the side of each chicken breast. Push 2 teaspoons tomatoes and 2 cheese pieces into each slit. Wrap each breast in a prosciutto slice. Spray with oil.
2 Heat a large frying pan over a high heat. Cook chicken for 1-2 minutes each side or until golden. Transfer to a baking paper-lined tray. Bake for 8-10 minutes or until cooked through.
3 Meanwhile, boil potatoes for 10-12 minutes or until tender. Drain well then return to saucepan. Mash until smooth. Stir in milk, corn and chives. Serve corn mash with sliced chicken breast and green beans.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 4g
Dietary fibre 5g
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