Succulent chicken breast stuffed with chia, brown rice, kale and silky goat's cheese, and wrapped with prosciutto
Ingredients
250gm pack of microwave chia and rice
250gm cherry vine tomatoes
4 x 200gm Lilydale Free Range Chicken breast fillets, fat trimmed
80gm goat's cheese, crumbled
50gm kale, stems removed, finely shredded
1/4 cup roasted almonds, finely chopped
8 thin slices of prosciutto
12 baby chat potatoes, halved
1 1/2 tblsp olive oil
1 tblsp chopped chives, to garnish
Method
Cook chia and rice following packet instructions. Place chia and rice into a medium bowl
Preheat oven to 200°C (180° fan-forced). Line a baking tray with baking paper and add the tomatoes. Spray with olive oil and season
Cook potatoes in boiling water until tender. Drain
Using a sharp knife, make a slit in the thickest part of each breast to make a pocket. Add the goat's cheese, kale and almonds to the rice. Season and toss to combine. Fill the chicken with the rice mixture. Wrap prosciutto around chicken to enclose filling
Heat the oil in a large non-stick frying pan over medium-high heat, turning for 5 minutes or until browned. Transfer the chicken to the baking tray with the tomatoes. Cook for a further 10 to 12 minutes or until chicken has cooked through and tomatoes are slightly softened
Serve chicken with roast tomatoes and baby potatoes drizzled with remaining oil and sprinkled with chives
