Prosciutto-wrapped chicken with stir-fried brussels sprouts
Prosciutto-wrapped chicken with stir-fried brussels sprouts
Ingredients
Main
- 4 thin slices prosciutto
- 4 (about 150g each) chicken breast fillets
- Olive oil spray
Brussels Sprouts
- 2 French shallots, peeled, finely chopped
- 40g (1/4 cup) slivered almonds
- 2 garlic cloves, thinly sliced
- 1 tsp finely grated lemon rind
- 250g brussels sprouts, trimmed, coarsely shredded
- pepper
Polenta
- 500ml (2 cups) skim milk
- 500ml (2 cups) water
- 170g (1 cup) instant polenta (cornmeal)
Instructions
- 1
Preheat oven to 200°C. Wrap a slice of prosciutto around the centre of each chicken breast. Spray a non-stick frying pan with oil. Heat over medium-high heat. Cook chicken for 2 minutes each side or until golden. Transfer to a baking tray. Bake for 10 minutes or until chicken is cooked through.
12 min - 2
Spray frying pan with a little more oil. Sauté shallot, stirring, for 2 minutes or until it softens slightly. Add almonds, garlic and lemon rind and cook for 2 minutes or until almonds are light golden. Add brussels sprouts and cook, stirring occasionally, for 3-4 minutes or until tender-crisp. Season with pepper.
7 min - 3
Meanwhile, bring milk and water to the boil in a saucepan over medium heat. Reduce to low. Add polenta in a slow, steady stream and cook, stirring, for 6 minutes or until soft and creamy. Season.
6 min - 4
Divide polenta among serving plates. Top with chicken and brussels sprouts mixture.
