Cheesy Stuffed Prosciutto-Wrapped Organic Chicken
with Pear and Cucumber Salad- Soy
- Milk
- Sulphites
- Peanuts
- Milk
- Egg
- Sulphites
- Sesame
- Tree nuts
- Gluten
- Mustard
- May contain traces of allergens
- Soy
- Wheat
- Fish
Ingredients: Organic chicken breast • Sweet potato • Pear • Diced prosciutto (pork, salt, pepper) • Cucumber • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Organic Chicken Breast
50 g
Prosciutto
2 unit(s)
Sweet Potato
1 unit(s)
Pear
1 unit(s)
Mini Cucumber
56 g
Baby Spinach
28 g
Salad Topping Mix
(Contains: Soy May be present: Peanuts, Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard)
1 unit(s)
Cream Cheese
(Contains: Milk)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Salt*
2.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch rounds.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Italian Herb Spice Blend, then toss to coat.
- Roast in the middle of the oven for 18-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, switching baking sheet positions halfway through.)
- Meanwhile, core, then cut pear into 1/4-inch slices.
- Cut cucumber into 1/4-inch rounds.
- Remove 4 slices of prosciutto (use all for 4 servings) from the packaging and set aside.
- In a small bowl, combine cream cheese and remaining Italian Herb Spice Blend.
- On a seperate cutting board, carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1-inch intact on the other end.
- Open up chicken like a book.
- Top one side of each chicken breast with cream cheese mixture, then fold other side over filling to close.
- Wrap prosciutto slices around each chicken breast. (TIP: Overlapping strips by 1 inch helps keep proscuitto on chicken!)
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Pan-fry 3-4 min, until golden.
- Remove from heat.
- Transfer chicken to another parchment-lined baking sheet.
- Roast in the bottom of the oven for 16 - 18 min, until cooked through.**
- When chicken is almost done, in a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spinach, pears and cucumbers, then toss to coat.
- Divide roast potatoes, chicken and salad between plates.
- Sprinkle salad topping mix over salad.
