Chickens on horseback with mash and greens

Recipes / Meat

Give a classic recipe a modern makeover with this family-friendly chickens on horseback version.

Recipe «Chickens on horseback with mash and greens» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 800g potatoes, washed, chopped, 60ml reduced-fat milk, warmed, 4 wide slices prosciutto, 4 chicken breast schnitzels, uncrumbed, 35g coarsely grated reduced-fat cheddar , 95g pitted prunes, 125ml white wine, 125ml Massel salt reduced chicken style liquid stock , 3/4 tsp wholegrain mustard, Steamed green beans, to serve.

Ingredients:

  • 800g potatoes, washed, chopped 
  • 60ml reduced-fat milk, warmed 
  • 4 wide slices prosciutto 
  • 4 chicken breast schnitzels, uncrumbed 
  • 35g coarsely grated reduced-fat cheddar 
  • 95g pitted prunes 
  • 125ml white wine 
  • 125ml Massel salt reduced chicken style liquid stock 
  • 3/4 tsp wholegrain mustard 
  • Steamed green beans, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the mash among serving plates. Top with sliced chicken and drizzle with the sauce. Serve with steamed green beans.