Ingredients

Serves 4

Prosciutto-Wrapped Chicken
2 tbsp olive oil
1 garlic clove, crushed
55g (¾ cup fresh coarse breadcrumbs
2 tbsp fresh lemon juice
4 chicken thigh fillets, fat trimmed
150g pkt baby spinach leaves
60g mozzarella, quartered
4 slices prosciutto
250 ml (1cup) chicken stock
2 tbsp sour cream
300g green round beans, trimmed


Parsnip Mash
4 Sebago or Golden Delight potatoes, peeled, coarsely chopped
2 medium parsnips, peeled, coarsely chopped
50g butter
125 ml (½ cup) milk

Method

Prosciutto-Wrapped Chicken
2 tbsp olive oil
1 garlic clove, crushed
55g (¾ cup fresh coarse breadcrumbs
2 tbsp fresh lemon juice
4 chicken thigh fillets, fat trimmed
150g pkt baby spinach leaves
60g mozzarella, quartered
4 slices prosciutto
250 ml (1cup) chicken stock
2 tbsp sour cream
300g green round beans, trimmed

Parsnip Mash
4 Sebago or Golden Delight potatoes, peeled, coarsely chopped
2 medium parsnips, peeled, coarsely chopped
50g butter
125 ml (½ cup) milk

1. Heat half the oil in a large frying pan over medium heat. Cook the garlic for 1 minute or until aromatic. Add the breadcrumbs and cook for 4-5 minutes or until crisp and golden. Add the lemon juice and cook for 30 seconds or until the liquid evaporates. 
2. Preheat oven to 180C. Open each piece of chicken to lie flat. Divide the spinach and mozzarella among the chicken pieces. Roll up to enclose. Wrap a slice of prosciutto around each piece of chicken to secure.
3. Heat the remaining oil in a large frying pan over medium-high heat. Cook the chicken for 2 minutes each side or until browned. Transfer to a baking dish.  Add enough stock to come 1cm up the side of the dish. Bake for 20 minutes. Transfer the chicken to a plate. Whisk the sour cream into the liquid in the dish. 
4. Meanwhile, to make the parsnip mash, cook the potato in a large saucepan of boiling water for 5 minutes.  Add the parsnip and cook for a further 10 minutes or until potato and parsnip are tender. Drain. Return to the pan. Add the butter and milk, and mash until smooth. Season with salt and pepper.
5. Cook the beans in a steamer over a saucepan of simmering water for 2-3 minutes or until bright green and tender crisp.
6. Divide the mash and beans among serving plates. Top the mash with the chicken and drizzle over the sour cream mixture. Serve with the beans topped with breadcrumb mixture.

Per serve 32g protein, 35g fat (15g saturated fat), 37g carb 7.5g dietary fibre, 2465kj (590 Cals)

 

Kirsten is the winner of the Golden Whisk Awards Home Cook of the Year.