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
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.