Prosciutto Wrapped Chicken Stuffed with Brie and Canberries
Fancy up your plain chicken breast for your dinners by trying this sensational sweet and tangy stuffed chicken breast recipe. Simple to make, the chicken breasts are loaded with creamy brie cheese and tangy cranberry sauce before being wrapped in prosciutto and cooked in the oven. Serve it with healthy roasted cauliflower, carrots and peas and your meal is complete.
Number of servings
Ingredients
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2 Chicken Breast
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100 Gram Prosciutto Slices
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40 Gram Brie Cheese
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30 Gram Whole Berry Cranberry Sauce
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1 Carrot
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3⁄4 Cup Peas
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1⁄4 Cauliflower
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Baking Trays
1 Prepare Ingredients
Preheat oven to 180C. Peel and slice carrot into rounds. Cut cauliflower into florets. Slice brie.
Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.
2 Bake Cauliflower and Carrots.
Arrange cauliflower and carrots on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake for 25 minutes or until veg is tender and slightly browned. In the last 5 minutes of cooking add the peas to the tray to heat through.
3 Prepare Chicken
Pat the chicken breast dry. Place chicken between 2 pieces of baking paper and use a rolling pin to bash chicken to an even thickness. Lay prosciutto slices lengthways under the breast. Spread cranberry sauce over the breast and place sliced brie in the centre of the breast. Roll up, place on a baking tray with ends tucked underneath. Bake for 25 minutes.
4 You Plate It!
Divide the veg between serving plates. Slice prosciutto wrapped chicken and add to the serving plates. Enjoy!
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