Prosciutto Roasted Chicken for Dinner
with Chocolate Toffee Pudding & Poached Pears for Dessert
- Milk
- Tree Nuts
- Gluten
- Soy
- May contain traces of allergens
- Gluten
- Sesame
- Milk
- Soy
- Peanuts
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pine Nut
You can have anything you want in a pie, it’s totally up to your tastebuds. May we suggest though, this beef and pork version, it’s homemade vibes are elevated when you add caramelised onion into the filling. If that’s not enough, there’s a real hit of deliciousness by baking mashed potato on top to make the lid of the pie. To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Ingredients
1
potato
1
parsnip
4 clove
garlic
1 bag
baby broccoli
1 packet
button mushrooms
1 packet
chicken breast
1 packet
prosciutto
½ packet
cream
(Contains: Milk; )
1 packet
pecans
(Contains: Tree Nuts; May be present: Gluten, Sesame, Milk, Soy, Peanuts)
¾ packet
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
½ packet
Basic Sponge Mix
(Contains: Gluten; May be present: Peanuts, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
½ packet
Dark Chocolate Chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Caramel Sauce
(Contains: Milk; )
2
pear
Not included in your delivery
1
olive oil
2 tbs
milk
(Contains: Milk; )
40 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Peel potato and parsnip, then cut both into bite-sized chunks. Finely chop garlic. Thinly slice button mushrooms.
• In a medium bowl, combine half the garlic and a drizzle of olive oil. Add chicken breast, then season with salt and pepper and toss to coat. • Reserve a slice of prosciutto for the sauce, then lay out 2-3 slices of the remaining prosciutto on a lined oven tray. Place a chicken breast on top and wrap prosciutto slices around chicken, ensuring it's seam-side down on the tray. • Repeat with remaining chicken and prosciutto. Roast chicken until cooked through, 16-20 minutes. Set aside to rest.
TIP: The chicken is cooked through when it's no longer pink inside.
• While the chicken is roasting, cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • In the last 8 minutes, place a colander or steamer basket on top and add baby broccoli. • Cover and steam until baby broccoli is tender and potatoes can be easily pierced with a fork, 7-8 minutes. Transfer baby broccoli to a bowl. Season, then set aside. • Drain potato and parsnip and return to saucepan. Cover to keep warm.
• While the veggies are cooking, roughly chop reserved prosciutto. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms and remaining prosciutto until browned, 8-10 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Reduce heat to low, then add cream (see ingredients) and a splash of water. Simmer, stirring until thickened, 1-2 minutes. Season with salt and pepper.
• Add the butter, milk and a pinch of salt to the potato and parsnip. Mash until smooth.
Little cooks: Get those muscles working and help mash the veggies!
• Slice prosciutto roasted chicken. • Divide chicken, parsnip mash and baby broccoli between plates. • Spoon over creamy mushroom sauce to serve. Enjoy!
