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How to make Olive stuffed chicken breasts with chats

Yield = 4
Prep time: 0:35
Cook time: 0:30
Total time: 1:05

Ingredients

  • 500g chat potatoes
  • 60ml (1/4 cup) olive oil
  • 85g (1/2 cup) pimento-stuffed green olives
  • 1 long red chilli
  • 2 tablespoons grated parmesan
  • 4 x 180g chicken breasts
  • 8 slices prosciutto
  • 250g cherry truss tomatoes
  • 2 tablespoons balsamic vinegar
  • 100g baby rocket leaves

Method

  • Step 1 Preheat oven to 200C fan-forced. Cut potatoes in half and place on an oven tray. Drizzle with 2 teaspoons oil and season with salt and freshly ground black pepper. Roast for 15 minutes or until golden and almost tender. Remove from oven and set aside.
  • Step 2 Meanwhile, to make stuffing mixture, finely chop olives and place in a bowl. Cut chilli in half lengthwise. Using a teaspoon, scoop out seeds and discard, then finely chop chilli. Add to olives with parmesan and stir to combine.
  • Step 3 Cut a small, lengthwise slit in the side of each chicken breast to make a pocket, making sure not to cut all the way through, then fill with stuffing mixture.
  • Step 4 Lay 2 prosciutto slices end to end on a work surface, top with 1 stuffed chicken breast, then roll chicken in prosciutto to enclose. Repeat with remaining chicken and prosciutto.
  • Step 5 Heat 2 teaspoons oil in a large frying pan over high heat. Add wrapped chicken and cook for 2 minutes each side or until browned.
  • Step 6 Add chicken and tomatoes to potatoes on oven tray and roast for a further 10 minutes or until chicken is cooked through and tomatoes are blistered.
  • Step 7 Whisk vinegar and remaining 2 tablespoons oil in a small bowl. Divide potatoes, tomatoes and rocket among plates, then drizzle with dressing. Thickly slice chicken, then place on top of rocket to serve.