A succulent chicken recipe for any night of the week.

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  • 4 Free Range Chicken Breast

  • 2 Bunches Asparagus

  • 8 Prosciutto slices

  • 200g Brie cheese

  • 4 Sprig Thyme (chopped)

  • 4 Tblsp Butter

  • Juice of 1 Lemon

  • Zest of 1 Lemon

  • 4 Tblsp White Wine

  • Extra Virgin Olive Oil

  • Salt & Pepper


  • 1.

    Turn oven on to 180'C.

  • 2.

    Blanche the asparagus in boiling water for 2 minutes and refresh in cold water.

  • 3.

    Butterfly the chicken breast by laying it flat on a chopping board and cutting it in half horizontally through the centre of the breast and stopping about 1cm from the end.

  • 4.

    Open the breast out and season well with salt and pepper. Rub the thyme and lemon zest on to the inside of the breast.

  • 5.

    Add 2 slices of Brie to each breast.

  • 6.

    Divide the asparagus between the 4 chicken breast - should be about 3 per portion.

  • 7.

    Drizzle a little Extra Virgin Olive Oil over the breast.

  • 8.

    To roll the chicken in the prosciutto, simple lay out 2 slices on a chopping board and tightly roll, tucking in any loose ends.

  • 9.

    Next, place the chicken in a aluminium foil envelope , add a tablespoon of butter and white wine to each and bake in the oven for 25 minutes, or until juices run clear.

  • 10.

    Enjoy with garlic mashed potatoes and sugar snap peas.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 724kj
  • Fat Total 50g
  • Saturated Fat 22g
  • Protein 58g
  • Carbohydrate 8g
  • Sugar 3g
  • Sodium 1238mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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