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Prosciutto-Wrapped Chicken With Stir-Fried Brussels Sprouts Recipe

Crunchy brussels sprouts and almonds are perfect with chicken and creamy polenta.
Prosciutto-Wrapped Chicken With Stir-Fried Brussels Sprouts
Recipe Ingredients

  • 4 thin slices prosciutto
  •  4 (about 150g each) chicken breast fillets
  •  Olive oil spray
  •  2 French shallots, peeled, finely chopped
  •  40g (1/4 cup) slivered almonds
  •  2 garlic cloves, thinly sliced
  •  1 tsp finely grated lemon rind
  •  250g Brussels sprouts, trimmed, coarsely shredded
  •  500ml (2 cups) skim milk
  •  500ml (2 cups) water
  •  170g (1 cup) cornmeal
Recipe Method

  1. Preheat oven to 200°C. Wrap a slice of prosciutto around the centre of each chicken breast. Spray a non-stick frying pan with oil. Heat over medium-high heat. Cook chicken for 2 minutes each side or until golden. Transfer to a baking tray. Bake for 10 minutes or until chicken is cooked through.
  2. Spray frying pan with a little more oil. Saute shallot, stirring, for 2 minutes or until it softens slightly. Add almonds, garlic and lemon rind and cook for 2 minutes or until almonds are light golden. Add Brussels sprouts and cook, stirring occasionally, for 3-4 minutes or until tender-crisp. Season with pepper.
  3. Meanwhile, bring milk and water to the boil in a saucepan over medium heat. Reduce to low. Add polenta in a slow, steady stream and cook, stirring, for 6 minutes or until soft and creamy. Season.
  4. Divide polenta among serving plates. Top with chicken and Brussels sprouts mixture.

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