Cheesy chicken on corn mash
Nutrition Info.(per serve)
- 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
- 1/4 cup trim milk
- 1/2 cup creamed corn
- 2 tablespoons chopped fresh chives
Total fat 10g
Saturated fat 4g
Dietary fibre 5g
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.