600 g brushed potatoes peeled and chopped
⅓ cup skim milk
2 skinless chicken breast fillets trimmed of excess fat
4 slices prosciutto trimmed of excess fat
8 large basil leaves
2 bunches fresh asparagus trimmed and steamed
200 g green beans steamed
- Place potatoes in a saucepan and cover with cold water. Bring to the boil then reduce heat to medium and simmer for 10-12 min or until tender. Drain and mash together with the milk. Season with black pepper. Keep warm.
- Meanwhile, halve each breast fillet horizontally and pound lightly with a mallet or rolling pin until even in thickness. Lay prosciutto on a clean work surface and place one basil leaf in the centre. Lay a chicken fillet across the middle of each prosciutto slice and season well with pepper. Top with a further basil leaf then wrap prosciutto around the fillet, securing with a toothpick.
- Heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat. Cook chicken for 3 min each side or until breast is cooked through and prosciutto is golden. Serve chicken with potato mash and steamed greens. Garnish with extra basil leaves and lemon wedges if desired.