prosciutto-wrapped chicken

with herbed sour cream and crispy potatoes

  • 4 x 200g chicken breast fillets, trimmed
  • 8 slices prosciutto
  • 500g baby (chat) potatoes, halved 
  • sea salt and cracked black pepper 
  • 1 tablespoon extra virgin olive oil 
  • ½ cup (120g) sour cream 
  • 2 tablespoons finely chopped chives 
  • 1 tablespoon finely chopped parsley leaves 
  • 2 cups (360g) store-bought sauerkraut, warmed
  1. Preheat oven to 220°C (425°F). 
  2. Wrap each chicken breast with 2 slices of the prosciutto and place on a lightly greased oven tray. 
  3. Place the potato, salt, pepper and oil in a roasting pan and toss to coat. 
  4. Place the prosciutto-wrapped chicken and potato in the oven and cook, turning halfway, for 20 minutes or until golden and cooked through.
  5. Place the sour cream, chives, parsley, salt and pepper in a small bowl and mix to combine. 
  6. Serve the chicken with potatoes, sauerkraut and herbed sour cream. Serves 4. 
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