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Prosciutto-wrapped chicken with spring veg recipe

Prosciutto-wrapped chicken with spring veg recipe

2 ratings

Created by The Tesco Real Food team

This spring traybake is bursting with fresh, zingy flavours and vibrant veg. The prosciutto-wrapped chicken looks fancy, but it's a doddle to prepare and there's even leftover veg for a soup the next day; see tip, below. A fab midweek meal or alternative Sunday roast. See method

  • Serves 4
  • Takes 1 hr
  • 437 calories / serving

Ingredients

  • 1kg baby potatoes, scrubbed and halved or quartered if large
  • 4 garlic cloves, unpeeled
  • 2 courgettes, sliced on the diagonal
  • 3 tbsp olive oil
  • 4 slices prosciutto
  • 650g pack 4 chicken breasts
  • 10g fresh tarragon, finely chopped, 4 sprigs left whole
  • 1 lemon, ½ zested and juiced, ½ sliced into rounds
  • 2 leeks, trimmed and cut into 1.5cm rounds
  • 200g frozen petit pois
  • 150ml reduced-fat crème fraîche
  • 1 tsp Dijon mustard​

Perfect with:

  • Tesco Finest Sancerre 75Cl
  • Tesco Finest Rioja Blanco 75Cl
  • Tesco Finest Tingleup Riesling 75Cl

Perfect with:

  • Tesco Finest Sancerre 75Cl
  • Tesco Finest Rioja Blanco 75Cl
  • Tesco Finest Tingleup Riesling 75Cl

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    If you haven't got any baby potatoes, try dicing a large white potato instead

    Each serving contains

    • Energy

      1835kj
      437kcal       22%

    • Fat

      14g 21%

    • Saturates

      6g 29%

    • Sugars

      7g 8%

    • Salt

      1.4g 23%

    of the reference intake
    Carbohydrate 25.3g Protein 49.1g Fibre 5.1g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a saucepan, cover with cold water, then bring to the boil. Simmer for 6-8 mins until just tender. Drain; set aside to steam-dry for 5 mins.
    2. Divide the potatoes, garlic and courgettes between 2 baking trays, drizzle over 2 tbsp oil, season and stir to coat. Wrap a prosciutto slice around each chicken breast, tucking a tarragon sprig into each (don’t worry if the prosciutto tears a little). Season the chicken, then place 2 breasts in each tray, seal-side down. Scatter over the lemon slices, drizzle over the remaining oil, then bake for 10 mins. Stir in the leeks, then bake for 15-20 mins until tender, the potatoes are golden and the chicken is cooked through.
    3. Meanwhile, boil the peas for 3 mins; drain and set aside. Squeeze the garlic cloves out of their skins and into a bowl; mash with a fork. Mix in the crème fraîche, lemon zest and 2 tsp juice (or to taste), the mustard and the chopped tarragon (thick stalks discarded); season.
    4. Transfer the chicken breasts and lemon slices to a plate to rest for 5 mins, then stir the blanched peas through the potatoes and veg. Reserve 900g potato and vegetable mix for the soup (see tip, below), then serve the chicken with the remaining potatoes and veg with the tarragon sauce on the side.

    Tip: Use the leftovers to make our Roasted leek and potato soup.

    See more Chicken recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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