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Cheese and prosciutto chicken with sweet potato mash Recipes
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Recipe Name : Cheese and prosciutto chicken with sweet potato mash
Country : United States
Rating :
Category : Home > Meat > Bacon
Chef : Alison Roberts
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4 (180g each) chicken breast fillets, trimmed
4 slices light Swiss cheese, halved
8 slices Primo Prosciutto Parma ham
2 teaspoons olive oil

Sweet potato mash
900g orange sweet potato, peeled, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons warm low-fat milk

Preheat oven to 200C. Line a baking tray with baking paper. Cut lengthways through each fillet to make a pocket, leaving about 1cm at each end (do not cut all the way through). Fill each pocket with 2 pieces cheese halves and 2 slices prosciutto.

Make sweet potato mash: Place sweet potato in a saucepan. Cover with water. Bring to the boil over high heat. Boil, uncovered, for 15 to 20 minutes or until soft. Drain and return to saucepan. Add oil and warm milk. Mash until smooth. Season with salt and pepper. Cover and set aside.

Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook for 1 to 2 minutes each side or until golden. Transfer to baking tray and roast for 7 to 10 minutes or until just cooked through. Cover and set aside for 5 minutes to rest.

Serve warm chicken with baby spinach and sweet potato mash.

Variation: To reduce the carbohydrate further, try replacing the sweet potato mash with sauteed zucchini and carrot. Heat 2 tablespoons olive oil and 2 crushed garlic cloves in a frying pan over medium-low heat. Add 2 cups grated zucchini and 1 cup grated carrot. Cover and cook, stirring occasionally, for 10 minutes or until soft.