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Pierce the skin of the potatoes and bake at 200C for 45 minutes, allow to cool and peel skin off potatoes. Place on an oven tray and squash the potatoes almost flat, sprinkle with shallots and stud with butter. Put back in the oven at 250C for 15-20 minutes.
Flatten chicken breasts to about 1 cm thick using a meat mallet. Lay down a layer of red capsicum, top this with wilted spinach (make sure you squeeze out excess water) and fetta cheese.
Roll the breast up then wrap with prosciutto. In a hot fry pan add a splash of olive oil and seal the rolled chicken breast on all sides, pop in oven at 220C for 10 minutes.
Serve on crispy crushed potatoes.
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