2 skinless chicken breast fillets
2 large basil leaves
2 slices prosciutto
1 tbsp olive oil
2 tbsp Marsala
100ml/3½fl oz chicken stock
FOR THE BASIL MASH
500g/1lb 2oz potatoes, cut into large chunks
2-3 tbsp milk
1 tbsp grated Parmesan
1-2 tbsp chopped basil
Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
Meanwhile, sit the chicken breasts on a board and cut through them horizontally, leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
Heat the oil in a large, non-stick frying pan and add the chicken breasts, ham- side down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.
481 kcals, protein 47g, carbs 50g, fat 11g, sat fat 3g, fibre 4g, sugar 4g, salt 1.2g