Avocado and prosciutto chicken Recipe
Ingredients
4 (about 650g) large chicken thigh fillets
1 Hass avocado, halved, stone removed, peeled, thinly sliced
8 slices prosciutto
500g kipfler potatoes, peeled, halved lengthways
Salt & freshly ground pepper
Steamed flat beans, to serve
Avocado and prosciutto chicken Recipe
Method
Step 1
Preheat oven to 180°C. Place the potatoes in a large roasting pan and toss with salt. Roast for 30 minutes.
Step 2
Meanwhile, remove excess fat from chicken. Lay chicken flat and place a piece of plastic wrap over the top. Use a rolling pin to lightly pound the fillets until slightly flattened. Divide avocado slices between chicken and place slices in the centre of each fillet. Roll up to enclose. Wrap 2 slices of prosciutto around each fillet and secure with toothpicks.
Step 3
Cook the chicken rolls in a frying pan over a medium-high heat, turning for 3-4 minutes or until browned. Add to the roasting pan with the potatoes and roast for a further 20 minutes or until cooked through.
Step 4
Serve the chicken with the potatoes and steamed flat beans.
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