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Prosciutto Wrapped Chicken Tray Bake with Herby Butter Stuffing

An impressive chicken dinner recipe that's easy to prepare and a joy to eat!

45 4
Prosciutto Wrapped Chicken Tray Bake with Herby Butter Stuffing | DonalSkehan.com, An impressive chicken dinner recipe that's easy to prepare and a joy to eat!

main-meals

Prosciutto Wrapped Chicken Tray Bake with Herby Butter Stuffing

An impressive chicken dinner recipe that's easy to prepare and a joy to eat!

Friday, November 27, 2015
US / METRIC

200g frozen spinach, thawed

1/2 tsp lemon rind

100g butter

1 clove of garlic, finely chopped

100g coarse breadcrumbs

50g pine nuts

1 tbsp chopped fresh flat-leaf parsley

4 skinless chicken breast fillets

8 slices of prosciutto

4 vines cherry tomatoes

1-2 small red onions, quartered

Sea salt and ground black pepper

Herby cous cous or green salad, to serve

1 1/4 cups frozen spinach, thawed

1/2 tsp lemon rind

1 stick of butter

1 clove of garlic, finely chopped

1 heaped cup of coarse breadcrumbs

1/2 cup of pine nuts

1 tbsp chopped fresh flat-leaf parsley

4 skinless chicken breast fillets

8 slices of prosciutto

4 vines of cherry tomatoes

1-2 small red onions, quartered

Sea salt and ground black pepper

Herby cous cous or green salad, to serve

Mixing bowl

Baking tray

Zester/grater

 

45 mins
Serves 4

This stuffed chicken breast traybake recipe might look fancy but it really doesn’t take too much time to prepare. You can serve it with either herby cous cous or a simply dressed green salad.

 

Preheat the oven to 200˚C/400˚F/Gas Mark 6. Melt the butter and fold in the breadcrumbs, spinach, lemon rind, garlic, pine nuts and parsley, then sprinkle on top of the chicken breasts, giving them a gentle press down.
Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket.
Spoon the breadcrumb mixture into the four breasts pockets, wrap with prosciutto and arrange in a baking tin. Add the cherry tomato vines and season with salt and pepper.
Roast for 20-25 minutes or until the chicken is cooked through and golden and the cherry tomatoes are just beginning to char and split. Serve with a simple side salad or herby cous cous.
45 mins
Serves 4

Ingredients
US / METRIC

200g frozen spinach, thawed

1/2 tsp lemon rind

100g butter

1 clove of garlic, finely chopped

100g coarse breadcrumbs

50g pine nuts

1 tbsp chopped fresh flat-leaf parsley

4 skinless chicken breast fillets

8 slices of prosciutto

4 vines cherry tomatoes

1-2 small red onions, quartered

Sea salt and ground black pepper

Herby cous cous or green salad, to serve

1 1/4 cups frozen spinach, thawed

1/2 tsp lemon rind

1 stick of butter

1 clove of garlic, finely chopped

1 heaped cup of coarse breadcrumbs

1/2 cup of pine nuts

1 tbsp chopped fresh flat-leaf parsley

4 skinless chicken breast fillets

8 slices of prosciutto

4 vines of cherry tomatoes

1-2 small red onions, quartered

Sea salt and ground black pepper

Herby cous cous or green salad, to serve

You'll Need

Mixing bowl

Baking tray

Zester/grater

 

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