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Sultana Stuffed Chicken

With Kim McCosker

Featuring recipes from the 4 Ingredients Wellness trilogy:
4 Ingredients Allergies
4 Ingredients Gluten Free Lactose Free 
4 Ingredients Diabetes

Serves 2



4 boneless, skinless chicken breasts

4 slices allergy-free prosciutto

1/3 cup sultana paste

8 asparagus spears



Preheat oven to 180°C.

Carefully butterfly each chicken breast by cutting a slit down each breast and slicing almost through so it can be folded out.

Lay a thin layer of prosciutto onto each.

Spread with sultanas paste then asparagus spears, season with sea salt and cracked pepper.

Roll up and lay seam side down in a baking tray, roast in the centre of the oven until chicken is cooked through, about 30 minutes.

Remove from the oven to a serving platter.

Let stand for 5 minutes, slice then serve.