Give a classic recipe a modern makeover with this family-friendly chickens on horseback version.
- Preheat oven to 180°C/160° fan forced. Place potato in a saucepan and cover with cold water. Season with salt. Bring to boil over medium-high heat. Simmer for 20 minutes or until tender. Drain. Add milk and mash until smooth. Cover to keep warm.
- Meanwhile, place the prosciutto slices on a flat surface. Top with chicken. Top the chicken with cheddar and prunes. Starting from 1 short end, roll up lengthways to enclose filling. Seal ends with toothpicks. Heat an ovenproof non-stick frying pan over medium heat. Spray with oil. Cook the chicken, turning, for 5 minutes or until browned. Place pan in the oven and roast for 10 minutes or until the chicken is cooked through.
- Transfer the chicken to a plate and cover to keep warm. Place the pan over medium-high heat and deglaze with the wine. Simmer the wine for 1-2 minutes or until reduced by half. Stir in the stock and mustard. Simmer for 5-7 minutes or until reduced by two-thirds.
- Divide the mash among serving plates. Top with sliced chicken and drizzle with the sauce. Serve with steamed green beans.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set