Recipes Using Chicken Breast
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Cook potatoes in a saucepan of boiling water for 15 mins or until tender.
Meanwhile, place the chicken between 2 sheets of plastic wrap. Use a rolling pin or meat mallet to gently pound until 1cm thick. Place 1 prosciutto slice on a clean work surface. Top with 2 sage leaves. Place 1 piece of chicken in the centre and wrap the prosciutto around the chicken, pressing firmly to secure. Repeat with the remaining prosciutto, sage leaves and chicken.
Add the butter and oil to a large frying pan over medium heat. Place the chicken, sage-side up, in the pan and cook for 2 mins. Turn and cook for a further 2 mins or until chicken is golden brown and cooked through. Transfer to a plate and loosely cover with foil.
Drain the potatoes. Add to the pan with the chopped sage. Toss to coat.
Divide chicken, potatoes and salad leaves among serving plates. Season.
800g baby potatoes
2 chicken breast fillets, halved horizontally
4 slices prosciutto
8 sage leaves
18.20 gm olive oil
20.00 ml chopped sage
120g pkt mixed salad leaves
11.6 grams fat
4.0 grams saturated fat
36.6 grams carbohydrates
251.8 grams sugar
21.1 grams protein
59 milligrams cholesterol
366.1 milligrams sodium
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